Savory Oat Bran Doughnut Balls (Vegan, Gluten-Free, Sugar-Free)
Tłusty Czwartek, or “Fat Thursday,” is a cherished Polish celebration that invites everyone to indulge in delicious doughnuts before the fasting season of Lent begins. While traditional pączki are sweet and sugary, today I want to share a savory take on this festive treat, crafted to be healthy, vegan, and gluten-free.
For those new to Tłusty Czwartek, it’s a joyful day full of rich flavors and communal spirit. Families and friends gather to enjoy doughnuts filled with sweet jams or creams, marking a last hearty feast before a period of reflection and restraint. But why limit the celebration to sweet flavors? My savory doughnuts bring a fresh, wholesome approach that’s just as satisfying and perfect for those who prefer something less sweet or want to explore new tastes.
By baking rather than frying, these doughnuts stay light but still delightfully tender. They’re a wonderful way to honor Tłusty Czwartek while keeping your meal aligned with vegan and gluten-free lifestyles. Whether you’re new to the tradition or a seasoned fan looking for a healthier spin, this recipe brings something unique to the table.
So, next Tłusty Czwartek, surprise your family and friends with these savory, nourishing doughnuts. It’s a fresh way to connect with Polish culture and celebrate with flavors that everyone can enjoy.
Enjoy the celebration, and bon appétit! :)
Savory Oat Bran Doughnut Balls
⏱️ Time
Prep: 12 minutes
Baking: 22 minutes
Total: 34 minutes
Ingredients (8–10 doughnuts)
Dry ingredients
1 cup oat bran
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp dried herbs (oregano, basil, or thyme)
salt and black pepper, to taste
Wet ingredients
180 g firm tofu, blended until smooth
1/2 cup plant milk (almond or rice)
1 tsp apple cider vinegar or lemon juice
Add‑ins (choose one)
1/2 cup finely chopped spinach
1/3 cup sun‑dried tomatoes, finely chopped
1/2 cup finely chopped vegan meat alternative
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a doughnut pan or use a silicone mold.
In a large bowl, mix all dry ingredients until evenly combined.
In a blender, blend the tofu until completely smooth. Add plant milk and vinegar, then blend again until creamy.
Add the wet ingredients to the dry and mix gently. Fold in your chosen add‑ins. The batter should be thick but pipeable; add 1–2 tablespoons of plant milk if needed.
Form small balls or fritters (about the size of a walnut) and place them on the prepared baking tray.
Bake for 20-25 minutes, turning once halfway through, until firm and lightly browned on the outside.
Let cool for 10 minutes before removing from the pan.
Serving ideas
With hummus or a thick soy yogurt dip
Alongside a salad or soup
Sliced and toasted the next day
Notes
Spinach gives a fresh, light, almost breakfast‑like feel.
Sun‑dried tomatoes add depth and a Mediterranean, pizza‑adjacent vibe.
Vegan meat makes these doughnuts more filling and meal-like, closer to savory buns or protein rolls.
You can mix flavors, but keep total add‑ins to about 1/2 cup to maintain structure.
Nutrition (per 1 doughnut, approx. 1/10 batch)
Calories: ~80 kcal
Protein: ~7 g
Fat: ~2 g
Carbohydrates: ~12 g
Fiber: ~4 g
Nutritional values are estimates and may vary depending on the exact ingredients used.
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