Step 1

If you haven't already, prepare the flax egg by mixing the flaxseed meal with the water. Let it sit for 5 minutes to thicken. In the meantime, prepare a plate with a few paper towels on it, so you can place there the churros after frying them later.

Step 2

To a plate or a shallow bowl, add cinnamon and granulated sugar and mix. Set aside for later.

Step 3

In a medium saucepan, combine sugar, vegan butter, salt, and water. Bring to a boil over high heat, then turn the heat to low. Add the flour and stir immediately using a rubber spatula.

Step 4

Keep cooking the dough and stirring occasionally, until the dough forms into a ball. Remove from the heat and add to a bowl. Add the flax egg and using an electric mixer, mix for 30 seconds. Then, transfer the dough into a piping bag with a large star-tip attachment (around ½ inch).

Step 5

If this is your first time making churros, prepare 12 pieces of parchment paper where you'll be piping the churros. Pipe the dough into 5-6-inch long churros, cutting the end of the churros using a pair of scissors. If you've made churros before, you can pipe the dough into the hot oil as usual.

Step 6

In a deep pot or a Dutch oven, add 3-4 inches of oil and let it heat over medium-high heat until it reaches 380ºF (190ºC). Using a kitchen thermometer in this case is very useful. However, if you don't have one on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready for frying. Just keep in mind that this isn't as accurate as using a thermometer is.

Step 7

When the oil is ready, drop the vegan churros into the pot, but hold on to the parchment paper (don't worry, it won't burn). Fry the churros for 2 minutes on each side, until golden brown, stirring occasionally to make sure they don't stick to the bottom of the pot. Don't fry more than 4-5 churros at a time, because the temperature of the oil will drop too much.

Step 8

Once ready, use kitchen tongs or a slotted spoon to remove the churros from the oil and place them on the plate layered with paper towels. Let the churros sit on the paper towel for 30 seconds, then coat them with cinnamon sugar.

Step 9

Repeat frying and dipping the churros in the sugar until all are done!

Step 10

Preheat oven to 400°F (200°C). Layer a baking sheet with a piece of parchment paper. Pipe the churros on the parchment paper, leaving enough space between each one.

Step 11

Bake for 18-22 minutes, or until golden brown. Then, turn off the oven and let them sit for 10 minutes before taking them out.

Step 12

Finally, coat the churros in cinnamon sugar while they're still warm, and serve right away!

Step 13

To a small saucepan, add coconut cream or plant-based milk and dark chocolate. Heat on low heat until the chocolate is melted and you have a warm chocolate sauce.