I'm sure there are vegan Dutch Baby recipes out there I could have used, but when I make something traditionally non-vegan for the first time, I tend to leave in the egg until I understand exactly what it's doing. If you have a vegan Dutch Baby recipe you like, I'm sure you can easily adjust the recipe. I changed all other dairy ingredients to plant-based.
Source: Floating Kitchen | Serves: 2-4 | Time: 45 min
Changes: replaced whole milk with coconut milk; replaced Parmesan cheese with nutritional yeast; used dried thyme at a lower quantity; used vegan butter; used garlic infused EVO on the broccoli; and skipped lemon zest.
1/2 cup coconut milk
1/2 cup all-purpose flour
2 tbso nutritional yeast
1 scallion, white and light green parts thinly sliced
2 tbsp fresh parsley, roughly chopped
1/4 tsp dried thyme
1/8 tsp salt
1/8 tsp black pepper
4 tbsp vegan butter
3 cups broccoli florets
3 tbsp garlic infused EVO
1/2 tsp salt
1/2 tsp red pepper flakes
1 tbsp lemon juice
Pre-heat your oven to 425 degrees.
In the bowl, combine the eggs and milk. Add the flour and whisk until incorporated, scrapping down the sides of the bowl as necessary. Then whisk in the nutritional yeast, sliced scallions, parsley, thyme, salt and black pepper. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once it’s removed from the oven and starts to cool it will deflate slightly.
Meanwhile, roast the broccoli. In a medium bowl, toss the broccoli florets with the olive oil, salt and red pepper flakes. Spread the broccoli out onto a large rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove from the oven and sprinkle the lemon juice over the roasted broccoli.
To finish, top the Dutch baby with the roasted broccoli. Slice and serve immediately.