Vegan Pan de Muerto Recipe

I’m not sure I have what it takes to write a set of memoirs, but if I did, this would be my favourite one. This vegan Pan de Muerto was inspired by my childhood in Northern Mexico and my immigration to the US as an adult. Easy to make between meetings on Zoom and deadlines, this modification on a citrusy childhood favourite can be enjoyed by all the vegan people in your life. It’s also incredibly low in sugar. It is the easiest way to understand why so many Mexican people believe our ancestors come back from the afterlife for one night a year to visit their altars and eat this traditional dessert.

Serves: 2–3 people


1 tbsp sugar

1 3/4 cup flour

6 tbsp plant-based milk

2 1/2 tbsp margarine

1 tbsp orange juice

1 tbsp orange zest

¼ cup Just Egg

1 tsp instant yeast

2 tbsp warm water

Pinch of salt

Pinch of anise seed


  1. Heat up room temperature milk, butter, and water to light simmer. Then, remove from heat.
  2. While milk mixture reaches a simmering point, mix sugar, anise seeds, instant yeast and 1/3 of the flour in a bowl.
  3. Beat in the milk mixture, the orange juice & the zest. Add a pinch of salt.
  4. Add remaining flour gradually. Once all flour is incorporated, knead the dough until it is elastic. Humidity and temperature tend to affect the kneading time.
  5. Let rise for two hours.
  6. Punch down and separate a small portion to create “bones” (a cross over the bread with a circle in the center of the cross). Let rise for an hour.
  7. Transfer onto an oiled baking sheet and sprinkle with sugar.
  8. Bake at 350 F for 40 min.

Mexican senior at The King’s College.