I’ll admit it. I have a mild obsession with Sriracha sauce. (Enough that I finally learned that it’s SRIracha and not SIRacha…) The zippy taste, the afterburn that leaves your mouth tingling…I can’t resist. In fact, it’s the only hot sauce I happen to have on hand right now, and i don’t see a reason to buy anything else.
Given this devotion to such an epic source of spiciness, when I stumbled across this recipe for Cheddar Sriracha Cornbread Donuts, how could I not try it? I found it on a blog called Toaster Oven Love, probably while Googling around for something to have with chili that wasn’t the standard corn muffin I always make.
It’s a simple recipe very similar to corn bread, but given a cheesy twist and baked in a donut pan. To make these vegan, I replaced the the cheese with nutritional yeast, the egg with a flax egg and the buttermilk with almond milk and a splash of cider vinegar. The butter got swapped for applesauce. Using oat flour has the added bonus of making the donuts gluten free for those who can’t handle wheat.
The Sriracha, I left the same. Yes, that’s a full tablespoon of Sriracha.
They’re great with stew (as pictured above in a recent Instagram shot), chili and as snacks if you’re into that kind of thing when you’re feeling peckish. Which, obviously, I am.
Making these reminded me of the morning at Vegetarian Summerfest when I arrived at the breakfast table to see one of my dining companions opening a bottle of, you guessed it, Sriracha.
“Is that what I think it is?” I asked. Excitement ensued, and several of us proceeded to douse our breakfast potatoes in the spicy sauce.
About halfway through the meal, I realized the friend sitting to my left was crying. I asked if he’d overdone the hot sauce, but he shook his head.
“No,” he replied, sniffing and dabbing at his eyes. “This is how I like it.”
If that’s how hot you like your food, feel free to go for more than a tablespoon of Sriracha for your donuts. But do so at your own risk–I found these to be plenty spicy enough as they are!
- ⅔ cup unsweetened plain nondairy milk
- 1 Tbsp apple cider vinegar
- ½ cup cornmeal
- 1 Tbsp ground flax seed
- 3 Tbsp warm water
- ½ cup oat flour (or ½ cup of oats, ground in a blender)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ cup nutritional yeast
- 1 Tbsp unsweetened applesauce
- 1 Tbsp Sriracha
- Preheat the oven to 425F. Have ready a nonstick donut pan.
- Combine the nondairy milk and apple cider vinegar in a measuring cup. Set aside to curdle into vegan "buttermilk."
- In a small cup or bowl, whisk together the flax seed and warm water. Set aside to thicken.
- In a mixing bowl, stir together the cornmeal, oat flour, baking powder, baking soda and nutritional yeast.
- Add the "buttermilk," flax seed mixture, and Sriracha. Stir well to combine, but avoid over-mixing.
- Divide the batter evenly in the donut pan and bake for 15 minutes, or until the edges of the donuts are golden.
- Cool in the pan for 5 minutes before removing to a cooling rack or serving with your favorite chili!