6 tablespoons palm oil free vegan butter (I love Harvest Award Brand)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove
1/4 teaspoon all spice
1/4 teaspoon nut meg
1/2 cup pumpkin puree
2 cups water
(or substitute all spices for 2 teaspoons pumpkin pie spice mix if you have it)
2 cups all-purpose flour (can substitute GF)
2 tablespoons ground flax seed
2 teaspoons Ener-G egg replacer
5 tablespoons water
About 2 cups Vegan sugar for coating (Imperial Brand pure cane sugar is bone char free)
1 tablespoon ground ginger
In a medium sauce pan, combine the vegan butter, vanilla, spices, pumpkin and water. Heat over medium till the mixture is hot and the butter is melted.
Meanwhile, combine the ground flax, Ener-G egg replacer, and 4 tablespoons water. Whisk. Let sit about 5 minutes.
Transfer to the bowl of a stand mixer fitted with paddle attachment. Add in the flour and beat till soft dough forms. Add in the flax mixture and beat till smooth. This part can also be done by hand with a wooden spoon!
Heat about 4 inches of oil in a large pot. Heat to 350 degrees.
In a medium bowl, combine the sugar and ginger.
Place dough into a piping bag fitted with a medium star tip. In once hand, hold the piping bag over the hot oil. In the other, hold a pair of kitchen scissors or sharp knife. Pipe about 4 inches of dough out above the oil and cut the dough free into the oil. Repeat with remaining dough. Fry till golden, about 4 minutes. Drain on paper towels and toss with the cinnamon sugar.
For the chocolate: Melt about 1/2 cup semi sweet vegan chocolate chips over a double boiler with 3 tablespoons non dairy milk and 1 teaspoons cinnamon. Whisk till smooth.
Serve churros warm with the dipping sauce.
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