For the Madeleines:

1. Melt the vegan butter in a pan. Heat for roughly 10 minutes on medium until it begins to brown.
2. Transfer the melted browned butter to a dish and pour in the lemon zest and vanilla bean.
3. Whisk together the flour, salt and baking powder in a bowl and set aside.
4. In the bowl of a stand mixer, whisk the eggs on medium and gradually pour in the sugar.
5. Whisk the sugar and egg mixture on medium high for roughly 3 minutes.
6. Using a rubber spatula, fold the flour mixture into the eggs and sugar, just until combined.
7. Then fold the butter into the mixture until combined, cover, and transfer to the fridge for at least 4 hours or up to 24.
8. Baking:
9. Pre-heat the oven to 350 degrees.
10. Spray each cavity of the madeleine pan with cooking spray or butter until evenly distributed.
11. Spoon level teaspoons of batter into the center of each madeleine cavity. The batter will spread in the oven.
12. Bake for 8-10 minutes, or until golden brown.
13. Transfer to a cooling rack. 
14. Dust with powdered sugar and serve.