Prepare your flax eggs and set them aside for 10 minutes prior to use.
In a large bowl, combine the flour and vanilla powder (if you’re using vanilla extract instead, then add it in the next step).
In a saucepan, heat the water, vegan margarine, brown sugar, granulated sugar, and salt and stir until the margarine is fully melted and sugar dissolved. Bring to a boil, then add it to the vanilla/flour mixture immediately.
Stir with a spatula and add in your flax eggs. Mix until everything is fully incorporated, then transfer the dough into a large piping bag with a star-shaped nozzle.
Grease & line a baking tray, then pipe the churro dough in short or long lines. Spray the churro lines with a little rapeseed oil, then bake in the oven for around 20 minutes or until golden.
Remove them from the oven and let them cool down for 20 minutes before removing them from the baking tray.
Toss in the remaining sugar & cinnamon for the coating and enjoy hot or cold!