Vegan Chestnut Velouté and Porcini Doughnuts

15 December, 2021

Vegan Chestnut Velouté and Porcini Doughnuts

Add some warmth to your cold winter evenings with this nutritious, plant-based entrée.


By Swiss Education Group

2 min
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This delicious appetizer is a plant-based adaptation of a recipe from the restaurant Terre à Terre in Brighton. It takes something one would normally associate with sweet and puts a savoury spin on it.

Vegan Chestnut Velouté and Porcini Doughnuts




Porcini Mushrooms

  • Flour 250 g 
  • Yeast 6 g 
  • Water 125 g 
  • Thyme Leaves 3 g 
  • Olive Oil 30 g 
  • Caster Sugar 10 g 
  • Flax Seeds 1 tbsp 
  • Water 2 tbsp 
  • Nutritional Yeast 10 g 
  • Porcini Mushrooms 20 g


Chestnut Velouté 

  • Chestnuts (cooked) 150 g 
  • Almond/Oat Milk 300 ml 
  • Cinnamon ½ tsp 
  • Nutmeg ½ tsp 
  • Cumin ½ tsp 
  • Salt 



Porcini Mushroom Methods

  • First to prepare the mushrooms, blend the porcini/dried bolet mushrooms and nutritional yeast to a fine powder. You can sieve the resulting powder to be sure there are no large pieces left.
  • We will now use a vegan alternative for an egg, using 1 tbsp ground flaxseeds and 2 tbsp of water.  Mix this together and let it swell.
  • Dissolve the yeast in the water and let this begin to foam.
  • In a mixing bowl with the dough hook, add the ‘flax seed egg’, flour, butter, thyme leaves, sugar, and finally the yeast mixture.
  • Mix on medium speed for 5 minutes, the dough should be soft not sticky.
  • Form 30 balls and place on a baking tray covered with a plastic container and leave to prove for 30 minutes.
  • Use a container rather than a damp towel as the doughnuts can stick easily.
  • Heat the fryer to 180C and cook regularly turning until golden brown.
  • Drain on some paper towel and then dust generously with the mushroom powder and a pinch of salt.
  • Serve immediately as they are best when they are warm.


Chestnut Velouté Method

  • If using precooked chestnuts, open the packed and then roughly break them up with a knife or by hand.
  • Place in a saucepan and then cover with the plant-based milk of your choice, oat milk is a personal preference.
  • Add the spices and a good pinch of salt then gently cook the chestnuts and milk for around 20 minutes on a low temperature.
  • Be careful to stir regularly as the chestnuts can catch on the bottom easily.
  • Leave the mixture to slightly slightly and then transfer to a blender, carefully blend this to a smooth consistency, the starch in the chestnuts may thicken this more than desired in which case, add more milk.
  • The velouté should be a nice thick consistency, but thin enough to drink from a coffee cup.
  • Take a small amount of oat milk and froth with a coffee machine or hand whisk for a cappuccino effect.
  • Grate fresh nutmeg, season, and enjoy!


By Swiss Education Group