Vegan Croissants


Having grown up in Europe, and with a French grandmother and a pastry chef as a grandfather, becoming vegan wasn’t the easiest, culturally speaking. Or should I say, emotionally speaking? So I decided to make myself a challenge: to not ever feel like I would have to ‘miss’ any non-vegan foods and treats, by doing my utmost best to re-create my favorite eats in a vegan version. When it comes to pastries and baked goods, I have to fill huge shoes – my grandfather owned the famous patisserie Steichen in Luxembourg. But I’m willing to take on the challenge and honor his art. And I know, he would actually be so proud of me, if he was still alive and he would probably try everything to veganize his pastries for me.

So these vegan croissants are the result of a ton of research and trying different recipes. They make a perfect breakfast food and you can have them as a sandwich or snack in the afternoon as well.


  1. TO MAKE YOUR DOUGH. start by activating your yeast, by mixing it gently with 1 ¼ cup of soy milk.

    Let it sit for about 15 minutes.

    Meanwhile, in a bowl mix in your bread flour and 1 1/2 cups of all purpose flour, sugar and salt.

    Add in your soy milk mixture and start gently mixing it all together.

    Little by little, add butter and mix well with your hands until dough is formed.

    Make a ball out of your dough.

    With a knife make a cross on top of your dough ball.

    Cover your dough with a cloth and refrigerate for 2 to 3 hours to let the dough rise.

  2. TO MAKE YOUR BUTTER SQUARE. chop your vegan butter into small pieces.

    Combine them with 2 tbsp of flour, the lemon juice and start pressing it down into a square. You want to form about a 6 inch square that is 1 inch thick.

    Wrap your square in plastic wrap and refrigerate it for 90 minutes.

  3. TO MAKE YOUR CROISSANTS. spinkle flour over your work station and rolling pin.

    Roll our your dough into a square that is roughly 2 inches bigger than your butter square.

    Place your butter square diagonally on top of it and fold over the 4 corners.

    Roll out into a 12 inch square.

    Tri fold it, flip 180° and fold again in a tri fold way so you make a small square.

    Wrap again in plastic wrap and refrigerate for 1 hour minimum.

    Preheat your oven to 400°.

    Repeat the previous step, by rolling it out into a large square, and doing two tri folds.

    Roll out one more time in a large, ½ inch thick rectangle.

    Cut the rectangle in half and cut the 6 smaller rectangles diagonally in half so they form 2 triangles each. These individual triangles will each make one croissant.

    Make sure to pull up the two corners and make each triangle look symmetrical.

    Make a 1 inch cut on the top of your triangle (the short side) and start rolling until it looks like a mini croissant.

    You want to make sure to place the croissants with enough space onto non-stick baking sheets. I put about 6 on each sheet.

    Mix the left over soymilk and maple syrup and add it with a brush on top of your croissants.

    Bake the croissants until golden and crispy—about 20 minutes.

    Let cool for 10 minutes.