Simon Rimmer served up delicious vegan doughnuts with a strawberry dipping sauce on Sunday Brunch.

The ingredients are: 50g vegan margarine, 120ml soy milk, 2tbs sunflower oil, 250g sifted flour, 100g sugar, tsp baking powder, pinch salt and 10g ground cinnamon.

Dipping sauce: 250g chopped strawberries, 100g sugar and tbs rose water.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.