Vegan Ham and Cheddar Scones

Scone, or biscuit? I guess it depends on where you live!

But here in the United States this is a scone. Denser than a biscuit (not to be confused with a biscuit that we call a cookie) but still buttery and delicious.

I typically bake sweet scones but recently came across a non vegan recipe for some savory ham and cheese scones, and could not wait to create a vegan version.

My vegan ham recipe is one of my families favorite seitan recipes I make, so I knew the next time I baked up a super easy vegan ham, I needed to save some of it for these scones! This ham is SO easy. Seriously! Even if you have never made seitan once in your life, this recipes is so super easy. I works well for deli slices, or sliced thick for ham steaks, or cubed up for salads, or diced finely for recipes like these vegan ham and cheese scones!

You can use store bought cheddar shreds or make homemade. Homemade vegan cheese is actually easier to make than you may think and I have around 40 cheese recipes on the site to choose from. You could make a spicy cheddar, a smoky cheddar or even a spredable pimento cheddar for this recipe. All would be delicious. Or you can just buy whatever brand of premade vegan cheddar you like. My favorite brand is Follow Your Heart. It seems to melt the best out of any I have tried.

So combine that delicious vegan ham and vegan cheddar into a savory, buttery, scone, slathered in spicy and sweet pepper jelly, and oh my gosh y’all!! I will be making these things ALL THE TIME!!

They mix up quickly and bake in about half and hour making them perfect for a weekend breakfast or brunch or even for weekday meal prep as an easy grab and go morning bite!

And really no matter what call these, scones, biscuits, some other name I have yet to hear, just make them. Who cares what you call them. I bet we can all agree on calling them flipping delicious!

INGREDIENTS :

• 2 cups of all purpose flour

• 8 tablespoons vegan butter

• 1/4 cup nutritional yeast

• 1 teaspoon liquid smoke (optional)

• 1 cup vegan sour cream

• 1 starch egg (1 tablespoon corn or tapioca starch with 3 tablespoons water)

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon garlic powder

• 1 and 3/4 cups finely diced vegan ham

• 1 and 1/2 cups vegan cheddar shreds

TOPPING:

• 1 tablespoon softened vegan butter

• 2 teaspoons maple syrup

• 1/4 cup vegan cheddar shreds

• dried parsly

INSTRUCTIONS:

Preheat oven to 400 degrees

1. In a medium bowl, combine 1/4 cup of nutritional yeast flour, baking soda, baking powder, garlic, and salt. Mix well.

2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the diced vegan ham and vegan cheddar shreds.

3. Mix the starch and 3 tablespoons of water together and let sit for a minute.

4. In a small bowl whisk the sour cream, liquid smoke, and starch egg.

5. Add sour cream mixture to the dry mixture, and stir until combined. Knead until the dough comes together. I used Tofuti brand sour cream which is super thick. I you use a brand that is thinner it may change the consistency of the dough. If you dough seems to be on the wetter side then add a few more tablespoons of flour.

6. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles. Place scones onto a parchment paper lined baking sheet. Mix the softened butter and maple syrup together, and brush the tops of the scones with the mixture. Sprinkle with the 1/4 cup fo cheddar shreds and some dried parsley for color.

7. Bake for about 30 minutes or until the scones are cooked through. Bake times will vary depending on your oven.

8. Allow scones to cool a bit before serving.. Serve as is or with some pepper jelly or apricot jam.

9. Store in an airtight container at room temperature.

Vegan Sausage Balls

Vegan Pimento Cheese Deviled Eggs

Vegan Pineapple Coconut Scones

Quick Vegan Onion Rolls

I love bread. I love all carbs really, but I really love bread.

Yeast bread is not always quick to make, but these rolls are!! Glory glory!

Most yeast dough requires at least an hour to rise, and then normally another half hour to full hour for a second rise.

These vegan onion rolls only require a 10 minute rest and they are in the oven!!

This means you can have homemade onion rolls start to finish in less than an hour.

Truth be told I made these rolls because I was attempting to veganize an Arby’s big beef and cheddar and that my friends required and onion bun! Because the big beef and cheddar is served on an onion bun I had not choice but to make my own, because all of the ones I have found at the bakery are not vegan.

When I was a kid my favorite sandwich was a turkey and cheeses with mayo on an onion roll. So now I plan on making these rolls on a regular basis! My sandwich game just got sooooo good, y’all!!!

So if you are new to bread making or have been doing it for eons, these rolls are so easy and really tasty. And if you have been missing eating an Arby’s big beef and cheddar on an onion bun, I am only here to help!!

---

INGREDIENTS:

• 3 1/2 cups all purpose flour

• 2 tablespoons active dry yeast

• 1 cup plus 3 tablespoons hot water, around 100-110 degrees

• 1/3 cup sugar

• 1-2 teaspoons salt

• 2 teaspoons onion powder

• 1 flax egg or starch egg (1 tablespoon flax meal or starch, 3 tablespoons water mixed)

• 1/3 cup neutral flavored oil, I used grape seed oil

• 1/2 a medium yellow onion, very finely diced

---

INSTRUCTIONS:

1. In a medium sized skillet, add the onions with a teaspoon oil. Sprinkle a little salt and sauté the onions over medium heat until the are soft and begin to brown. Allow to cool.

2. In a glass bowl, add yeast, water, and 1 tablespoon of sugar. Let sit for 10 minutes until the yeast becomes foamy. If the yeast does not bubble and foam you may have killed the yeast. The water must be warm but if its too hot it kills the yeast. I use hot tap water from the faucet.

3. If using a stand mixer, add flour, salt, and remaining sugar to the mixer bowl. Once yeast is ready, mix in flax egg, and oil to the the yeast mixture. Add the wet ingredients to the dry ingredients.

4. Mix on medium speed for 5 minutes. If the mixture is too dry, you can add a tablespoon more of water. If it seems too wet add a tablespoon more flour. The dough should be soft but not sticking to the sides of the mixer.

5. If mixing by hand, follow above instructions for combining ingredients. Once the dough is mixed, pour out on a clean counter top. and kneed by hand for 5 minutes.

6. Once dough is ready, divide into 9 equal pieces. If you want smaller buns, divide into 12 equal pieces. Form a disk shape with each piece of dough, but do not flatten them out. Place on a parchment lined cookie sheet. Divide the onions equally between the rolls, pressing them into the tops. You can brush the tops with 1 teaspoons of maple syrup mixed with 1/4 cup of milk to help the rolls brown.

7. Allow buns to rest for 10 minutes while you pre heat the oven to 425 degrees. Once the oven is ready, place buns inside and bake for 10 - 15 minutes. If the buns are not browning evenly, you can rotate the baking sheet halfway through baking.

8. Once buns are finished baking, allow to cool before serving.

9. You can freeze any left over buns in a freezer zip lock bag for up to a month.

If you like this recipe, then try these:

Vegan Bagels

Vegan Hawaiian Rolls

Vegan Pretzel Buns

Vegan Hawaiian Rolls

Before we went vegetarian, never mind vegan, I could put down some Hawaiian rolls.

Every single Thanksgiving my family would buy a Honey Baked Ham and I would look most forward to the leftover ham sandwiches with mayo on a Hawaiian roll. It was my favorite sandwich that I only got to eat once a year.

For years and years my husband and I have talked about missing that sandwich. So I decided enough was enough and it was high time I make a convincing vegan ham.

Well, I did. But I still needed a vegan Hawaiian roll, so set my 14 year old to task with coming up a with a vegan version of the best roll on the planet (just my opinion but seriously, it is the best)

I have talked more than once about how amazing our 14 year old is (all of our kids are really rad, actually) but P can bake ANYTHING and make it vegan.

It took her just one attempt at veganizing a Hawaiian roll recipe to develop the most perfect Hawaiian roll I maybe ever have had.

Sweet, soft, and just waiting for a big pile of vegan ham and some mayo.

And just like that. all the stars aligned and there was finally nostalgic food joy in our house year around. Glory glory!!

These vegan Hawaiian rolls are gonna take you some time. They are after all a yeast roll and those just take time to rise. It is what it is. So make sure if want these for dinner to start them in them several hours before you are wanting to eat.

And let me just mention before you ask or comment, these rolls are suppose to be sweet. Sweet and a little savoy. In case you have never had one. The pineapple juice is key ingredient so no, you can not swap it out. If you do, it will not be a Hawaiian roll. It will be some other kind of roll and thats ok, but it won’t be a traditional Hawaiian roll.

They are best warm, right out of the oven, but they keep well for a few days and are still delicious at room temp.

And if you are also a fan of ham on Hawaiian, try our vegan ham recipe. It is so easy to make, and really affordable. I am talking $4 for about a pound and a half of vegan deli meat. Y’all, you will never have to pay too much for vegan lunch meat ever again!! And if you don’t like ham, I have turkey, brisket, and pastrami recipes as well!!

If you are not in it for the sandwiches, then these rolls make a perfect bread side for just about any meal. They are great for BBQs, pot lucks, or just Sunday night dinner.

Thanks again to our brilliant P for all of her veganizing genius and these rolls.

INGREDIENTS:

• 4 1/2 cups all purpose flour

• 2 1/2 teaspoons active dry yeast

• 1 1/2 teaspoons salt

• 1/3 cup granulated sugar

• 2 starch eggs ( 2 tablespoons tapioca or corn starch+ 6 tablespoons water, mixed)

• 1/4 cup melted vegan butter

• 1/2 cup warm oat milk (100-110 degrees, if it’s too hot it will kill the yeast, it should be about the temp of hot water from the tap as a gauge if you don’t have a kitchen thermometer)

• 1/2 cup pineapple juice, room temp

GLAZE:

• 3 tablespoons oat milk

• 3 tablespoons maple syrup

INSTRUCTIONS:

1. In the bowl of a stand mixer, or large bowl if mixing by hand, add the pineapple juice, warm milk, melted butter, starch eggs, sugar, salt, and yeast.

2. Add 2 cups of flour and stir with a wooden spoon or rubber spatula to incorporate the wet ingredients with the dry. The dough will be shaggy, loose, and sticky.

3. If using a stand mixer, attach the dough hook. On medium/low speed begin adding remaining flour until the dough comes together. If the dough seems a little too dry, add a tablespoon of water. If it seems too wet, you can add a few extra tablespoons of four. Let the dough knead in the mixer for 5 minutes unit a smooth, soft dough forms.

4. If mixing by hand, add a little flour at a time mixing by hand unit the dough forms. Turn dough out onto a clean floured surface and knead by hand for 5 minutes. (it will be a good workout, to work off all those carbs you are about to cram in your face)

5. Lightly coat a large mixing bowl with some oil. Place dough in bowl and cover with plastic wrap or a clean kitchen bowl. Place the bowl in a warm place and allow it to rise until doubled in size. This should take about an hour but will depend on how warm it is in your house. It could take a bit longer. I let my dough rise in my oven with it turned off.

6. Lightly coat or spray a 9x13 pan with oil.

7. Turn the dough out onto a clean surface and divide it into 15 equal pieces. You can eyeball it, or if you are the kind of person that needs them to be EXACTLY the same size, use a kitchen scale. Roll each piece of dough into a ball place them in the 9x13 pan.

8. In a small bowl mix 3 tablespoons oat milk and 3 tablespoons maple syrup. Brush the tops of the rolls and cover with plastic wrap or a clean kitchen bowl. Let rise again for 30 minutes. You can use any plant milk you have but oat milk browns better than the rest.

9. While the rolls are rising, preheat oven to 375 degrees.

10. Uncover and bake rolls on the middle oven rack for 20 minutes or until golden brown.

11. Store any leftovers in an airtight container at room temp.

If you like this recipe, then try these:

Vegan Deviled Eggs

Vegan Deli Glazed Ham

Easy Vegan Macaroni Salad

Vegan Cheese, Bacon, and Jalapeño Stuffed Bread

Bread, check.

Vegan cheese, check.

Vegan bacon, check.

A little spice, check.

To sum it up, this is a perfect meal in my opinion.

I love carbs, I love vegan cheese, I love bacon, and I love a little pepper spice to top it all off.

I recently saw a similar thing done, but it was not vegan. But like most things, you can easily make it vegan and not be left out of the stuffed cheesy bread party. I mean anything they can make we can make vegan these days.

I started with a loaf of artisan bread and sliced it up to create little pockets for the filling. Then mixed up the vegan cheesy, gooey, filling and piped it right in. Easy peasy. Then sprinkled some more vegan cheese on it and baked it right up until it was bubbly, and gooey and crispy and ready to shove in my face.

I actually made this for lunch for my kids and had leftovers the next day, but I think it would work well for a party, or movie night snack as well.

If you are not into vegan bacon you could always slice up some vegan pepperoni and dip the bites into some marinara! Then it would basically be pizza bread. I mean come on! I would eat that all day. I would dip it just they way it is in marinara because I love red sauce.

You can buy some vegan cheeses at the store or check out the site from homemade versions of all the cheeses you need to make this vegan stuffed cheesy bread.

And if you are not a fan of spice, leave out the peppers. You do what you want to do here. Your bread, your rules.

INGREDIENTS:

• 1 round artisan bread loaf, store-bought or homemade

• 10-12 slices vegan bacon, I used lifelight

• 1 (8 oz) container of vegan cream cheese, or 8 oz homemade

• 1/2 cup vegansour cream

• 1-2 teaspoon minced garlic

• 1 teaspoon onion salt

• 3 tablespoons vegan mayo

• 1 cup shredded vegan cheddar cheese

• 1 cup shredded vegan mozzarella cheese

• 1 jalapeño seeded and finely diced

INSTRUCTIONS:

Preheat oven to 400 degrees

1. Finely dice the bacon and cook it unit crispy in a small skillet. Let it cool.

2. Cut the round bread loaf in a cross hatch pattern as deeply as you can without cutting through the bottom. I suggest using a sharp serrated knife. Place on a baking sheet lined with parchment paper.

3. In a medium bowl mix the garlic, cream cheese, mayo, sour cream, bacon, jalapeños, and half a cup of each shredded cheese.

4. Fill a piping bag, or zip lock bag with one corner tip cut off, with the cheese mixture. Pipe the mixture into each opening you cut in the bread, making sure to try fill each gap fully with the mixture.

5. Sprinkle the top of the bread with remaining shredded cheese.

6. Bake on the middle rack for 20- 25 minutes or until all of the cheese is gooey, bubbly, melty. Garnish with extra pepper slices and bacon if you like.

If you like this recipe, then try these:

Vegan Stuffed Bagel Bites

Vegan Peppernoi Pizza Nachos

Vegan Cheese Stuffed Pretzels

Vegan Cheese Stuffed Soft Pretzels

Bread, in any an all forms is my favorite food. My next favorite food is vegan cheese.

I had to do a brief stint gluten free when our last daughter was born and we were trying to sort out her allergies. I actually had to give up dairy, wheat, and soy and it was giving up bread that did me in. I never touched dairy again, but bread, she’s my love language.

So obviously I needed to sort out an easy and delicious vegan soft pretzels recipe pretty quickly because soft pretzels are in my top 5 favorite breads. I mean come on, they are buttery, salty, soft, warm perfection.

I decided our vegan challah dough would work perfectly for creating the perfect vegan soft pretzel and I wasn’t wrong.

Don’t be intimidated by the aquafaba. It’s just bean cooking liquid and if you whip it up it acts like egg whites, which works really well in place of eggs in baked good!! I typically just use a can of chickpea liquid but any canned bean liquid will work!

After talking to someone (Pen) on Instagram recently who mentioned cheesy pretzels and lightbulb went off, and after chatting with on of the kids about it, we knew we had to stuff them with cheese….and beer cheese at that. One of my favorite ways to eat a vegan soft pretzels is with vegan beer cheese dip. But stuffing dough with a wet ingredient often proves tricky so I needed to make a hard vegan beer cheese is that was what we could easily stuff them with!

So I did, and IT IS AMAZING. I love beer. I love cheese, I love bread. I love everything about a beer cheese stuffed pretzel!!!

Even if you are not into beer cheese, you can stuff them with any vegan cheese you like. We actually stuffed half with vegan mozzarella. We have over 30 vegan cheese recipes on the site and any one of them would be delicious stuffed inside these pretzels.

So go make some soft pretzels! I promise your friends or family will be happy to help you eat them, or you can hoard them for yourself. I won’t judge you!

INGREDIENTS:

• 4 cups all purpose flour

• 1 1/4 cup whipped aquafaba (measure the whipped product, not the bean liquid)

• 1/3 cup sugar

• 1/2 cup oil (I use grape seed but you can use any neutral oil you like)

• 4 1/2 teaspoons dry active yeast

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die, and it will not activate

• 2 tablespoons baking soda ( This is for the water you dip the pretzels dough in before baking)

• About 2 cups vegan shredded cheese, (we used mozzarella and homemade Beer Cheddar)

COOKING INSTRUCTIONS:

1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar.

2. Let the that sit for 10 minutes to activate, or until the mixture is super foamy at the top.

3. In a stand mixer add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!

4. Mix until all of the ingredients are incorporated, then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.

5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.

6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of bounce back if you poke it.

7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.

8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.

9. Let dough rise about an hour, or until the dough has doubled in size.

10. Remove dough from bowl and split in half. Next, evenly divide each half into 8 equal pieces.

11. Flatten each piece into a rectangular shape about 3 to 4 inches by 3 to 4 inches.

12. Sprinkle a few tablespoons of shredded vegan cheese into the center of the dough rectangle. Fold the rectangle in half and pinch the seam closed, making sure it is sealed well. If the seam comes open the cheese will fall out.

13. Begin squeezing the sealed dough into a rope shape, using both hands and letting gravity help. You will need a 10 to 12 inch rope. Be careful not to allow any holes to rip in the dough. If a hole forms, do your best to pinch it back together.

14. Take each rope and make a U shape. Take the tops of the U, cross then twist them once. Now bring the crossed dough over the bottom of the U. ( the pictures will help if this is confusing.)

15. Allow pretzels to rest for about 15 mintues. While this is happening bring a large pot of water to a boil. Preheat oven to 400 degrees. Once pretzels are done resting, add about 2 tablespoons of baking soda to the water.

16. Add pretzels 2-3 at a time into the water for about 30 seconds. You will need to flip them half way through. Just use a slotted spoon and gently turn them over in the water. Return them to a parchment lined cookie sheet once they come out of the water.

17. Brush pretzels with leftover aquafaba, and sprinkle with some corse sea salt before putting in the oven.

18. Bake pretzels for 15- 20 minutes. I normally move my top rack to the highest position for this. That way they get nice a brown. You will need to keep a close eye on them, and if they brown really quickly, move them to a lower rack for the remainder of the bake time.

If you like this recipe, then try these:

Vegan Breakfast Stuffed Biscuits

Vegan Stuffed Bagel Bites

Vegan Chorizo Empanadas

Vegan Pineapple Coconut Scones

I love baking scones.

For starters they are super easy to make, and bake up pretty quickly, making them a solid choice for a quick but tasty breakfast.

I also love that depending on my mood they can be sweet or savory. But even a sweet scone is not that sweet and I appreciate that, especially bright and early for a quick breakfast.

Normally we make a vegan scone with cranberries, chocolate, or blueberries, but recently I wanted something different, and a little more summer tropical themed.

So I opted for pineapple and coconut with a little cruch from some walnuts.

We were seeing off some friends for their 3 week summer vacation and I made them breakfast that morning. I I figured they would be honest with me about the new vegan scone flavor, and the empty plate spoke volumes.

These vegan scones perfect. The perfect texture, the perfect sweetness, with the perfect crunch, and a perfect pineapplely glaze.

If you are reading this and are English and are asking yourself what in the world have I made, and claimed as a scone…this is an American scone. I believe our biscuits are what you call a scone and our cookies are what you call a biscuit. It becomes all very confusing when putting a recipe out on the internet and remembering people form everywhere will see it and read it and most definitely question it.

I think our scones are a bit. “busy” and are normally not topped with anything, cream, butter, jam, and most often just eaten on their own as they are full of this and that, and normally have a glaze on them.

So my apologies to all English readers who can not get behind the American scone. I personally just love all bread type foods, no matter what you call them, just get them in face, ASAP.

So in conclusion, iIf there was ever a scone that screamed SUMMER TIME, this is it. So go make yourself a batch, and call it whatever you like!I just hope most importantly, you enjoy it!

INGREDIENTS:

• 2 cups of all purpose flour

• 8 tablespoons vegan butter

• 1/3 cup sugar plus 1 teaspoon

• 1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt

• 1 flax egg or starch egg ( 1 tablespoon flax mill or starch + 3 tablespoons water whisked together)

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup crushed pineapple, from the can

• 1/4 cup shredded coconut

• 1/4 cup chopped walnuts, pecans or almonds

Optional Icing:

• 1/3 cup powdered sugar

• 1 tablespoon Pineapple juice from the can of crushed pineapple

• extra coconut for spinkling

Instructions:

Preheat oven to 400 degrees

1. In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.

2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the pineapple, coconut, and nuts.

3. In a small bowl whisk the yogurt and flax egg.

4. Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. This dough seemed a little wetter than my normal scone dough so I need to flour my hands well to form it.

5. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles.Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.

6. Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and pineapple juice and drizzle over the tops of the scones. Sprinkle with extra coconut.

7. Store in an airtight container at room temperature.

yields 8 scones 

If you like this recipe, then try these:

Vegan Stuffed Breakfast Biscuits

Vegan Blueberry Crumble Muffins

Vegan Cranberry Orange Sweet Rolls

Vegan Naan

I think I have mentioned I live for carbs. A side of bread is my favorite part of dinner, always.

Naan might be on my top 5 favorite breads list, actually.

This recipe is basically yeast dough cooked in a pan with butter, and brushed with more butter. It’s crispy and soft and just perfect as far as I am concerned. Normally, naan is cooked in a tandoori oven, but since I am lacking said oven, a cast iron did the trick.

Also, I won’t even consider eating Indian food without a giant pile of vegan naan to go along with it!

Sadly, a lot of times naan is not vegan as it is made with milk , egg or yogurt. At least what I find pre-packaged in the store. So when you are vegan its best just to learn how to make it so you never miss out! Its actually not hard to make. In fact our 14 year old veganized this recipe and made what is in these pictures.

You do have to make a yeast dough but it is an easy yeast dough. You can use a stand mixer or mix and knead by hand. You do have to wait for the dough to proof, which is just how yeast bread works, but you don’t have to wait for it to bake since you fry it up in a pan!

You don’t have to being making Indian cuisine to make vegan naan! Since it is a flat yeast bread, it also makes a really good pizza base. You can fry up a batch of this naan, then use the pieces throughout the week to make quick and easy vegan pizzas! If you have kids you know these are the kind of recipes that are golden.

You can also use this vegan naan for sandwiches, eat at it with breakfast, or just eat it on its own because any dedicated carb lover knows, bread can stand alone. It is perfect and needs no help from other food!!

You can make this vegan naan plain or you can brush it with garlic butter or any spices you make like. It’s really versatile and oh my gosh, it’s so good!

So go, make vegan naan, then make it again, and again, and again, because it is so delicious, pretty easy, and the perfect food!

INGREDIENTS:

• 1/4 cup warm water. Around 110 degrees

• 4 cups all purpose flour

• 1 tablespoon sugar

• 2 1/4 teaspoon dry active yeast

• 3/4 cups room temperature vegan milk. I suggest almond or oat

• 3/4 cups vegan plain unsweetened yogurt

• 3 teaspoons salt

• 1/4- 1/2 cup melted vegan butter

INSTRUCTIONS:

1. In a medium sized bowl add warm water, yeast and sugar. Let the mixture sit for about 10 minutes or until the top is nice and foamy and frothy. If it does not get very bubbly or frothy, your water could have been too hot and killed the yeast. If that happens, start over.

2. Whisk the flour and salt together in bowl of your stand mixer or in a large bowl if mixing by hand.

3. Add the milk and yogurt to the yeast mixture and whisk until combined. Add the mixture to the flour. If using a stand mixer, let mix with the bread hook on medium speed for just a few minutes until the dough has formed and is smooth. If mixing in a bowl, mix all ingredients until combined. Turn the dough onto an clean floured surface and knead by hand for 4 or 5 minus until the dough is smooth.

4. Place dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic warp. Place the bowl inside a tuned off oven for one hour, or until the dough has doubled in size.

5. Once dough has doubled, remove from the bowl and place on a clean floured surface. Press the dough out and cut 12 equal sized pieces and roll them into a ball.. You can just eyeball this or use a kitchen scale. I eyeball it.

6. Roll each ball out into an oval-ish shape that is about 1/4 of inch thick and about 6 inches wide.

7. Heat a large skillet (I like to use a cast iron) over medium heat. Brush the dough with melted butter and cook on piece of naan at a time until bubbles form in the dough. Flip and cook on the other side until golden brown. It should only have to cook a few minutes on each side. Repeat with remaining dough.

8. If you would like garlic naan you can add a few teaspoons of minced garlic to 1/4 cup melted butter. Brush finished naan with garlic butter to serve, or serve as is.

If you like this recipe, then try these:

Easy Vegan Sandwich Bread

Easy Homemade Vegan Bagels

Vegan Pretzel Buns

Easy Vegan Bread Bowls

Carbs, carbs, glorious, delicious, most perfect food. Oh how I love you!

If I am going to eat soup, I want bread.

If I am going to eat pasta, I want bread.

Don’t even think of showing me a meatball and not also giving me some bread.

I LOVE bread. I LOVE carbs. Plain and simple, and I don’t even feel a little bad about it.

So bread bowls are just about the smartest bread food there ever was. It’s a bowl…..and it’s bread.

It’s bread that is actually made to hold your food. Ummmm, it does not get much better than that.

Listen, don’t be intimidated by bread making. It’s actually super easy and will save you a ton of money! It also makes your house smell really good, so that is an added bonus. This recipe is pretty basic, and pretty close to our artisan bread recipe, just shaped into bowls!

You can make this right in a stand mixer, but if you don’t have one, no worries, you are just gonna get yourself a little workout!! The bonus is you will burn some calories kneading the dough, so don’t have to feel badly about all the carbs you are about to cram in your face.

If you are at loss for what to serve up in these beautiful bowls, head over to our soup category under recipes for tons of ideas, or fill themwith our classic macaroni and cheese , or be a little extra and fill them with Spinach and Artichoke Mac and Cheese. Carbs inside of carbs, with an added bonus of CHEESE!!!

Spaghetti in a bread bowl???? Yes, yes and YES! We like to pile up Beyond Meatballs inside of these beauties and cover them in our all purpose cheese sauce. Like a meatball sub but totally better!!!

So get to bakin, then you can decide with you want to fill these bread bowls with. There are no wrong answers. I think next time I bake some I will use one as a quaso bowl. That way when its all gone, I can just eat the gooey, cheesy, bread.

Carbs for life!

INGREDIENTS:

• 6 1/2 cups all purpose flour

• 1 1/2 tablespoons dry active yeast

• 3 cups hot water

• 2 tablespoons sugar

• 2 tablespoons neutral oil

• 1 tablespoon salt

---

INSTRUCTIONS

1. In large bowl add hot water around 110 degrees. I just run my tap water until it is nice and hot, if you get the water too hot it will kill the yeast. Add the yeast and sugar and let sit for about 10 minutes, or until it is frothy and bubbly at top.

2. If using a stand mixer, attach the bread hook. Add the flour, salt and oil. Once the yeast mixture is ready add it to the bowl. I like to use a large spoon to fold everything together before starting the mixer. It cuts down and flour flying everywhere and making a huge mess. (live and learn.) Turn the mixer on medium speed and allow the dough to mix for about 5 minutes. If it seems too sticky and wet and isn’t forming a dough ball, add some flour a few tablespoons at a time. If it seem too dry and isn’t coming together, a little water a few tablespoons at a time. You want a soft dough but not so sticky you can not handle it.

3. If you do not have a stand mixer, combine all ingredients in a large bowl as stated above and mix well. Once all of the ingredients are incorporated turn the dough out to a clean floured surface and knead by hand for 5 minutes. Again the dough should be soft but able to handle without it being too sticky.

4. Once dough has been kneaded, form it into a ball place it in bowl that has been lightly coasted in oil. Cover the bowl wth a kitchen towel or plastic kitchen wrap and place in the oven, turned off, or on the bread proof stetting if you have one. Allow the dough to double in size. The amount of time will vary depending on weather and temperature but should take between 30 to 45 minutes.

5. Once the dough has doubled in size, turn it out onto a clean, floured surface. Divide the dough evenly into 6-8 pieces, depending on how big you want your bowls. Form each each piece into a round ball shape. Place the dough balls on a parchment lined baking sheet at least three inches apart. I like to use 2 baking sheets just to avoid over crowding and to prevent the bread bowls from sticking together as they bake. Pop the baking sheets back in the oven for about 20 minutes. After 20 minutes remove from oven.

6. Preheat oven to 500 degrees.

7. You can mix a few teaspoons of maple syrup with 1/4 of water and brush the tops of the bread bowls before baking to help them brown. I like to sprinkle mine with coarse sea salt. You can also sprinkle them with sesame seeds, or even everything bagel seasoning. You can also leave them plain.

8. Place the baking sheets into the oven and reduce heat to 425 degrees. Bake the bread bowls for 10-15 minutes or until the tops are browning and the bread bowls sound hollow when you tap them.

9. Remove from oven and allow to cool completely before storing in an airtight container until use.

To use the bowls, cut the tops with a sharp knife and hollow out the inside. Fill with soup, stew, spaghetti, meatballs, Mac and cheese, or whatever you like.

---

If you like this recipe, then try these:

Vegan Beer Cheese Soup

Vegan Beyond Meatball Filled Bread Bowls

Vegan Buffalo “Chicken” Mac and Cheese

Roasted Garlic and Herb Artisan Bread

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 2 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later.

We decided to add herbs and fresh roasted garlic cloves to the dough for a perfectly savory, flavorful, quick and easy artisan bread. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

You can either peel your own garlic (warming it’s a lot) or look for a bag of pre-peeled fresh garlic cloves in the produce section of you local grocery store. I can always find the 6oz bags and just to make it simple, I roast and add the whole bag. Roasting the garlic gives it a sweet flavor that is perfect for this bread.

For the herb blend we used Herbs de Provenc , which is just a blend of herbs including lavender, and I am a huge fan. if you don’t have any on hand, feel free to use whatever combo of herbs you like that will compliment the garlic. Thyme, rosemary, parsley, oregano, sage, fennel, whatever you are feeling! Or you can just use the garlic and noting else if you prefer. I promise it will still be delicious!

Don’t let bread baking intimidate you. Its actually very easy and this bread is one of the easiest! Nothing beats the taste and smell of fresh baked bread. Its far less expensive to bake your own as well so really you can’t lose.

---

Ingredients:

• 7 cups all purpose flour, plus extra for dusting

• 2 packets dry active yeast (or 5 teaspoons)

• 3 cups of warm water , around 100 degrees Fahrenheit

• 1 tablespoon salt

• 2 teaspoons Herbs de Provence

• 6 oz of peeled garlic cloves ( I buy a 6oz bag or already peeled cloves in my produce section)

---

Instructions:

1. Heat oven to 400 degrees. Place the peeled garlic cloves onto a baking sheet and pop them in the oven on the top rack for 15-20 minutes or until the garlic begins to brown and becomes fragrant. Allow to cool while you prepare the dough.

2. In the bowl of your stand mixer, or if mixing by hand, in a large mixing bowl, combine yeast, warm water, salt and flour, herbs, and garlic cloves. There is no need to allow the yeast to proof. If using a stand mixer, attach the dough hook and mix the dough for a few minutes. You do not have to allow it to knead for long. It will be a little stickier that other bread doughs you may have made. You may have to sprinkle the dough with a little extra flour to pull it out of the bowl. If mixing by hand, stir with a wooden spoon or your hands until the ingredients are well combined, then turn the dough out onto a clean, floured surface. Knead dough by hand for a few minutes.

3. Form the dough into a ball (again you may need a little flour on you hands to do this) and place it in a large, lightly greased bowl. Cover with plastic wrap and place in a warm place to allow the dough to rise, and double in size. This should take about one hour. I typically place mine inside of my oven (tuned off or set to a bread proof setting if you have one)

4. Once the dough has doubled in size, divided it into two equal pieces. The dough will be sticky so you will need to dust it, and your hands in extra flour to be able to handle it. Holdng a portion of dough in your hands, form a ball while rotating the dough, pulling and tucking the dough to the underside of the ball to stretch the dough on top. The top should be smooth and even, while the underside will not be so pretty. It does not have to be perfect, you are just trying to make a nice smooth oval shape out of the dough. Dust more flour on the top, and using a sharp knife make three slashes across the top of the dough. The flour will make it easier to cut through the sticky dough. Place the finished dough on a piece of parchment paper on top of a cutting board. Repeat with the other 2nd portion of dough.

5. Preheat your oven to 450 degrees with one rack in the center of the oven, and one rack at the bottom. Place a few baking sheets, or baking stones in the oven as it heats. You need to be able to fit the three loaves on whatever pans you choose, so keep that in mind. On the bottom rack place a shallow baking pan or jelly roll pan. It just needs to be deep enough to hold 1 cup of water.

6. Once the oven is done heating, carefuly slide the dough and parchment paper off of the cutting board, onto the heated pans. Then carefully add 1 cup of water to the pan you placed on the bottom rack of the oven. Quickly close the oven. The steam from the water will help crisp the bread.

7. Let the bread bake for about 30 minutes. Once it is browning on top, and sounds hollow when you tap the top, it’s done.

8. Allow the loaves to cool. You can freeze the bread in a large freezer bags if not using right away.

IIf you like this recipe, try these:

Easy Vegan Artisan Bread

Easy Homemade Vegan Bagels

Vegan Pretzel Buns

Vegan Cranberry Orange Sweet Rolls

One of my favorite fall and winter flavor combos is cranberry and orange. It is actually my favorite anytime of year, but it always seems I crave it around the holidays, and it so happens that is when both are in season.

So while I was dreaming about all things cranberry orange the other day, it occurred to me that I should fill a cinnamon roll with cranberry and sweet cream cheese and drizzle them in an orange glaze.

And, well, I did just that!

Canned cranberry sauce works just fine for this recipe, because sadly it was not quite cranberry season when I made them, so fresh was not even an option. If you are feeling extra, and like to make homemade cranberry sauce when it is season, by all means, knock yourself out!

Either way, these sweet rolls are DELICIOUS! Like a cream cheese and fruit danish married a cinnamon roll and had this perfect baby!

I would even say I love these more than cinnamon rolls, and I LOVE cinnamon rolls. The tangy cranberry, sweet cream cheese filling, and hint of fresh orange are perfection together. So if you are looking to change up you cinnamon roll or danish game, or just need the perfect holiday breakfast to serve, this is probably the recipe for you!

---

INGREDIENTS:

• 5 cups all purpose flour, divided

• 1 teaspoon baking powder

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon salt

• 1/2 cup melted vegan butter

• 2 cups almond or oat milk

• 1/2 cup sugar

• zest from 1/2 a large orange

THE FILLING:

• 1 can whole cranberry sauce

• 1/2 cup sugar

• 8 oz container vegan cream cheese, plus 1 tablespoon sugar

• juice from 1/2 orange

THE ICING:

• 2 cups powdered sugar

• zest from 1/2 orange

• Juice from 1/2 orange

INSTRUCTIONS:

1. Heat milk in a microwave safe container to about 100-110 degrees. Any warmer and It will kill the yeast. It should feel warm but not scalding hot.

2. In a large bowl mix the heated milk, butter and sugar. Sprinkle the yeast over the mixture and let it sit for a few minutes. (don’t stir it in, just sprinkle)

3. Add 4 cups of the flour to the wet mixture, and mix until well combined. Cover the bowl in plastic wrap and allow the dough to double in size. This should take about an hour.

4. While the dough is is rising prepare the cranberry filling by adding 1 can whole cranberry sauce and 1/2 cup sugar to a medium size pot. Heat the mixture on the stovetop over med/low heat, stirring often, for about 30 minutes. You just want the mixture to reduce. You should be left with a thicker, sticky cranberry “jam.” Set aside and allow to cool.

5. Once the dough has doubled in size, add the last cup of flour, baking powder, orange zest, and salt. Mix well until a soft dough has formed. Turn the dough out onto a clean, lightly floured surface. Lightly knead the dough, adding extra flour as needed until the dough is no longer sticky. The dough should be soft, but you should be able to handle it without it sticking to your hands.

6. Roll the dough out into a rectangle that is about 18 inches by 12 inches, and 1/2 inch thick, give or take.

7. Mix the cream cheese, 1 tablespoon sugar, and juice from half an orange together. Depending on the brand of cream cheese you may not need as much juice. You are just using it to help thin the cream cheese enough to make it spread easily over the dough. Kite Hill brand for example is already pretty thin and might not need all of the juice, Tofutti brand is very firm and would need more juice. Spread the cream cheese mixture evenly over the surface of the dough, leaving 1/2 inch around the edges free from mixture. Next spread the cranberry mixture on top of the cream cheese.

8. Roll the dough tightly starting at the 18 inch edge, forming a log. Cut log into 12- 14 equal pieces with a nice sharp knife. It helps if you flour the knife to cut through the sticky dough. This filing is more gooey than a cinnamon roll and will want to kinda squish out if you are not carful with the cutting. Place the rolls into 2 buttered pie pans or round cake pans. Cover each pan in plastic wrap and allow the rolls to rise for another half hour.

9. Preheat oven to 350 degrees.

10. Once the rolls have risen, place the pans on the middle oven rack and bake for 30-35 minutes. Let Rolls cool a bit before adding the icing.

11. To make the icing, mix powdered sugar, zest and orange juice together. Mix just enough juice to thin out the mixture. If you get it too thin, just add a little more powdered sugar. Drizzle the icing over the rolls still in the pan and serve.

12. Store left over rolls in an airtight container at room temperature.

If you like this recipe, try these:

Vegan Angel Biscuits

Vegan Cinnamon Rolls with Cream Cheese Icing

Easy Homemade Vegan Bagels

vegan cranberry orange sweet rollls using vegan cinnamon roll dough

Vegan Pumpkin Spice Monkey Bread

It’s fall y’all, well maybe not here in Florida. We don’t actually get fall. We get summer, a little bit cooler summer, a month of “ summer winter”, and back to summer.

That being said, I tend to force the feeling in our house, and pretend there are actually leaves falling in crispy fall air by baking up all things autumn. That includes all things pumpkin.

I have attempted monkey bread several times with epic failure and then I discover my error was the dough. I had made all previous attempts with a biscuit type dough instead of a simple yeast dough. So I took our artisan bread dough recipe and jazzed it up a little, and it was like instant monkey magic.

I know there seems to be a lot of ingredients in this bread but most are staples in my house anyways. You will use almost one full can of pumpkin puree. This recipe seems complicated at first, but it’s not.

The hardest, or most time consuming part is rolling all the little dough balls, but if you have kids, this is your chance to have them help you in the kitchen. My kids love helping with this!

This bread is perfect to take to a pot luck or party because you literally just pull pieces off, no cutting required! Its sweet, nutty, gooey, and most importantly, it taste like fall! Even if you live in a place that doesn’t really offer you all of the seasons! So if you love monkey bread and fall flavors, this recipe is a must try! Pumpkin spice for life!

---

INGREDIENTS:

• 6 cups all purpose flour

• 1/2 cup plus 2 tablespoons pumpkin puree

• 1 and 1/3 cup water

• 1/3 cup sugar

• 4 teaspoons active dry yeast

• 1 teaspoon salt

• 2 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice ( or you can add 1/2 teaspoon each nutmeg, allspice, ginger, and clove)

• 2 teaspoons vanilla extract

Coating For Dough

• 3 tablespoons vegan butter

• 2 tablespoons pumpkin puree

• 2 tablespoons maple syrup or agave

• 3/4 cups sugar

• 1-2 teaspoons cinnamon

• 1/2 cup chopped pecans or walnuts

Glaze

• 2 tablespoons pumpkin puree

• 2 cups powdered sugar

• 1 teaspoons cinnamon

• teaspoon milk if you need to thin the mixture out some

INSTRUCTIONS:

1. In the bowl of stand mixer, add all of the ingredients for the dough. If you do not have a stand mixer, add all of the ingredients to a large bowl.

2. Use a spoon to mix the ingredients together, well. If using a stand mixer, attach the dough hook and let the mixer run on medium speed for a few minutes to knead the dough. If mixing by hand, make sure are the ingredients are mixed well, then knead the dough by hand for several minutes on a clean floured surface. If you dough seems too dry and is not coming together you can add a few extra tablespoons of water, if it seems too sticky, add a few tablespoons of four.

3. Place the dough in a lightly greased bowl and cover with plastic wrap or a kitchen towel. Place the dough in a warm place and allow it to double in size. This take about an hour.

4. Coat an angle food cake, fluted pan ( a round cake pan with a hole in the middle. Not a bunt pan. you want smooth sides) with some vegan butter.

5. Melt 3 tablespoons of butter, then add 2 tablespoons pumpkin puree, and 2 tablespoon maple syrup . Mix well. In a shallow dish combine the 3/4 cups of sugar and 1- 2 teaspoons of cinnamon. Once dough has risen pinch of pieces and roll golf ball size balls with the dough. Coat each ball in the butter, pumpkin mixture then roll them in the sugar and cinnamon. Place balls into the pan in a single layer. Sprinkle 1/4 cup of the chopped nuts over the first layer of dough, then repeat another layer of dough balls and cover with remaining nuts. You should have two layers of dough balls stacked into the pan.

6. Cover the cake pan with a kitchen towel and allow the dough to rise once more. This should only take about half and hour.

7. Preheat oven to 350 degrees. Place the pan on the center rack of the oven and bake for 30-35 minutes or until a cake tester or skewer inserted into the center of the bread comes out clean.

8. Let the monkey bread cool for about 10 minutes on a wire cooling rack, then run a knife carefully around the edges. Flip the pan carefully onto a plate. Mix up the ingredients for the glaze and drizzle over the monkey bread. Serve warm or at room temperature.

9. Store leftovers in an airtight container at room temperature or in the fridge.

If you like this recipe, try these:

Pumpkin Butter

Pumpkin Spice Vegan Pop-Tarts

Pumpkin Spice Cashew Creamer

Vegan pumpkin spice monkey bread

Vegan Garlic Challah Rolls

You probably already know that I bake lot of vegan challah. I talk about it constantly and have quite a few recipes for challah on the site!

It’s the perfect fluffy bread in my opinion. But, the dough is also pretty perfect for things like these vegan garlic challah rolls. Instead of baking up 2 loaves of bread with the dough, you get a giant batch of rolls!! You can make them bigger and use them for sandwiches, or make them smaller, like little garlic knots to serves with pasta or a nice dinner salad.

These are perfect for entertaining as well. It’s easier to grab a roll at a party then cut a slice of challah! These challah rolls will also freeze well, so you can save half the batch for later!! Freezable recipes for easy meal prep are always my favorite kind!

Challah Y’all for all things challah!

---

INGREDIENTS:

• 4 cups all purpose flour

• 1 1/4 cup aquafaba (measure the whipped product)

• 1/3 cup sugar

• 1/2 cup oil (I use grape seed but you can use any neutral oil you like)

• 4 1/2 teaspoons dry active yeast

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die and it will not activate.

Garlic Butter:

• 1/4 cup melted vegan butter

• 3 teaspoons minced garlic

• 1 teaspoon dried parsley

---

COOKING INSTRUCTIONS:

1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar

2. Let the that sit for 10 minutes to activate, or until the mixture is super foamy at the top.

3. In a stand mixer add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!

4. Mix until all of the ingredients are incorporated then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.

5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.

6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of bounce back if you poke it.

7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.

8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.

9. Let dough rise about an hour, or until the dough has doubled in size.

10. Remove dough from oven, and on a clean lightly floured work surface, divide the dough in half. Evenly divided each half into 8 pieces for dinner rolls, or you can divide each half into 16 pieces if you would like to make smaller garlic knots. Roll each piece of challah into a about a 6 inch rope. Criss cross the rope tucking one end into the the center to knot it, then tucking the ends under the roll.

11. Place the rolls on 2 cookie sheets, and cover with a damp towel. You don't want the rolls touching or they will stick together as they bake. Place challah back in the oven and allow the rolls to rise again for about an hour.

12. Once the rolls have risen, remove from oven, and preheat oven to 350 degrees.

13. Mix the melted butter, minced garlic, and parsley in a bowl. Generously brush the mixture over each of the rolls after they have risen.

14. The rolls will need to bake around 15- 20 minutes, depending on the oven. Keep an eye on them and once they begin to brown all over, give them a tap with your finger. If they sound hallow, they are done! if you have any leftover butter and garlic mix you can give them another brush mid bake.

15. Let the rolls cool on a wire cooling rack before serving.

If you like this recipe, try these:

Vegan Pretzel Buns

Vegan No Rise Hamburger Buns

Easy Vegan Sandwich Bread

vegan garlic butter challah rolls!

Vegan Banana Walnut Bread

People are often amazed when I serve them vegan baked goods and after the fact, mention they are vegan.

Vegan baked goods can be every bit as good as non vegan if you know what you are doing, and most of the time nobody will ever even know the difference.

This vegan banana bread doesn’t even use an egg replacer and comes out just as delicious as any “regular” banana bread I have ever had.

You can mix in walnuts or replace them with chocolate chips, or any other nut or dried fruit you prefer. It’s moist, fluffy, just the right amount of sweet, and it is 100% vegan.

This bread also will freeze well, so maybe whip up a double batch if you have a bunch of bananas that are on their way out. One loaf for now, one for later. Or one for you, and one to convince, and hopefully impress a non vegan friend or neighbor.

Who knows, maybe all it would take is one convincing loaf of vegan banana bread to help them start to make some changes!

---

INGREDIENTS:

• 1 cup all purpose white flour

• 1 cup whole wheat flour

• 3/4 cups brown sugar

• 1/2 cup vegan butter, melted

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 4 very ripe bananas

• 3/4 cups chopped walnuts

• 1/2 cup plant milk

• 1 teaspoon vinegar

---

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Mash bananas in a medium sized bowl. Stir in the melted butter and vanilla extract.

2. In a large bowl, mix both flours, sugar, salt, baking soda, and baking powder.

3. Mix the vinegar with the milk and let it sit for a few minutes.

4. Add the wet ingredients to the dry and stir until combined. Mix in the chopped nuts.

5. Prepare a loaf pan by spraying with some oil or wiping oil inside the pan. Pour the batter into the pan and bake on the top rack for 45 - 55 minutes or until a toothpick inserted into the middle comes out clean.

6. Allow bread to cool a bit before turning over onto a wire rack or plate to slice and serve.

If you like this recipe, try these:

Vegan Blueberry Crumble Muffins

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scones

easy vegan banana walnut bread. No egg replacer required

Vegan Angel Biscuits

My grandmother made biscuits 3 meals a day. They were farmers and biscuits or cornbread were really the only breads they ever had in the house. She also taught all of the kids and grandkids how to make biscuits when we were young.

Over they years I have made some changes to the recipe because of our diet changes, but they are basically just like she made them , and I could make those biscuits in my sleep.

SO, when I fist learned about an angel biscuit, I was instantly resistant! Who in the world makes southern biscuits with yeast!?!? For shame!! Yet, I bake so many yeast breads and was intrigued just enough, that when I had a few spare hours the other day, I decided to try and veganize an angel biscuit recipe I found in a magazine. I had seen recipes online and in cookbooks for years and just kept ignoring them. How stupid could I be.

These biscuits are SO GOOD! They are so light and fluffy, like a pillowy, buttery cloud. I imagine this is where they get the name. Now, would I forsake my tried and true grandmothers biscuit recipe and replace it with vegan angel biscuits? Shut your mouth! I would never!! They are still one of my all time favorite foods, they are quick and easy and perfect. But these vegan angel biscuits are like a perfect marriage between a fluffy yeast roll and a biscuit. Something entirely different!

They require more time than our regular vegan biscuits because they contain yeast and that means they need time to rise before baking. But let me assure you they are worth the wait.

I guess the moral of this story is that I have never met a biscuit that I don’t like, no matter if they are my grandmothers recipe, or these cloud like yeasty vegan angel biscuits. I’m telling you, if you have never tried an angel biscuit, using one of my grandmothers favorite phrases, don’t knock it til you try it, y’all, because in this case you will surely be missing out.

---

INGREDIENTS:

• 1/2 cup warm water (around 110 degrees) I just use hot tap water.

• 2 1/2 teaspoons dry active yeast

• 1 teaspoon sugar

• 5 cups all purpose flour

• 2 tablespoons sugar

• 5 teaspoons baking powder

• 2 teaspoons salt

• 1 teaspoons baking soda

• 3/4 cups vegan butter

• 2 cups plant based milk

• 2 teaspoons vinegar

• 2 tablespoons melted butter

INSTRUCITONS:

1. Add water, yeast, and 1 teaspoons of sugar to a bowl. Let them mixture sit for about 5 minutes. You will know its ready once the top is foamy or bubbly. If it does not appear to be foamy, you may have gotten the water too hot and killed the yeast. If thats the case, start over.

2. Mix milk and vinegar and let it sit for five minutes.

3. In a large bowl combine flour, salt, sugar, baking powder and baking soda. Add the butter, and using your hands or a pastry blender, cut the butter into the flour until it is crumbly.

4. Add the yeast mixture and milk to the flour and stir just until everything is well incorporated. Cover the bowl with plastic wrap and pop it in the fridge for 2 hours, or up to 4 days. I like to start this dough at night so it is ready when I wake up, because I am far to impatient to wait the 2 hours in the morning.

5. Once you are ready to use the dough preheat oven to 400 degrees. Turn dough out onto a clean and floured surface. It will be sticky so flour your hands as well. Pat the dough out into about a 1 inch thick circle. Cut biscuits with a 2 inch biscuit cutter or using the rim of a glass. Pat scrap dough back into a circle and cut remaining biscuits. You should be able to get about a dozen biscuits. Place biscuits touching in a 10-12 inch cast iron pan. If you do not have a cast iron, you can place them touching on a baking sheet that has been lined with parchment paper or a silicon baking mat.

6. Brush the tops of the biscuits with melted butter then place on the top rack of your oven.

7. Bake biscuits for about 20 minutes. You can poke a cake tester or tooth pick into one of the biscuits if you are not sure they are done on the inside. If they are browning too quickly, you can move them to the middle rack for the remainder of the bake.

8. Allow biscuits to cool some before serving.

If you like this recipe, try these:

Fluffy Southern Vegan Biscuits

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Vegan Deluxe Biscuits and Gravy

perfectly light and fluffy vegan angel biscuits. Yeast biscuits

Vegan Blueberry Crumble Muffins

Top of the muffin to ya (any Seinfeld fans out there) If I am being perfectly honest, the top of the muffin is all I really care about.

Don’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful.

I also only like crumble top muffins. I don’t think I have ordered a muffin from a bakery in years that did not have a crumble top, and sure haven’t baked any. We recently picked 16 lbs of organic blueberries ( I know…that is a lot of blueberries) so that we could freeze them and enjoy them throughout the summer. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. Needless to say I have been making all kinds of blueberry treats over the last couple of months, and knew I had to bake up a big batch of the only muffin I really love. Vegan blueberry crumble muffins!

This recipe makes a dozen and a half muffins. I really don’t see the point wasting my time mixing up half dozen muffins when I can use the same time and effort to make triple that number when they freeze so well. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy!

If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. I’m not berry biased here. All berries are created equal! Just remember if you used frozen berries of any kind in this recipe, you need to thaw and pour off any liquid before using. Otherwise, frozen berries work just fine!

So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!

---

INGREDIENTS:

• 3 cups all purpose flour

• 1 cup sugar

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 1 tablespoon baking powder

• 1/2 cup neutral tasting oil

• 1 flax egg or powdered egg replacer

• 2/3 cup milk

• 2 teaspoons apple cider vinegar

• 2 cups fresh blueberries or frozen blueberries thawed, and liquid drained

CRUMBLE:

• 1 cup brown sugar

• 1 cup flour

• 1/2 cup cold vegan butter

• 2 teaspoons cinnamon

• pinch or nutmeg

---

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Combine dry ingredients for muffins in a large bowl. Add the blueberries and toss them around to coat them in flour. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.

2. Add the vinegar to the milk and let it sit for a few minutes to curdle. ( you are basically making buttermilk)

3. Add the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. Just be careful not to smash all of the blueberries while stirring. If the muffin batter seems too thick, you can always add another splash of milk.

4. In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency.

5. This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble.

6. Top each muffin with equal portions of the crumble.

7. Bake muffins for 30-35 minutes or until a tooth pick poked in the center of a muffin comes out clean.

8. Allow muffins to cool a bit before serving. Store in an airtight container at room temperature or in the freezer in a freezer bag for up to 3 months.

If you like this recipe, try these:

Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scone

vegan blueberry crumble muffins

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close.

Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread.

So mix the two together, and you have absolute breakfast perfection!

These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter!

These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

---

INGREDIENTS:

• 4 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup plant based milk

• 1 teaspoon vinegar

• 2 cups grated carrots

• 1/2 cup chopped walnuts, or raisins

• 1/4 cup vegan butter

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon vanilla extract

---

Maple Cinnamon Cashew Butter:

• 3/4 cups cashews

• 2 tablespoons maple syrup

• 2 tablepsoons coconut oil

• 1 to 2 teaspoons cinnamon

• pinch of salt

---

INSTRUCTIONS:

Preheat oven to 450 degrees.

1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

3. Mix the grated carrots and nuts into the flour mixture.

4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

Vegan Pretzel Buns

What’s better than a delicious vegan soft pretzel!?!? Well, maybe a delicious soft vegan pretzel bun!

I mean come on! Who doesn’t want a tasty plant based burger on a homemade pretzel bun? Our family eats a lot of Beyond brand burgers, fried tofu “chicken” sandwiches, and bbq jackfruit. These buns work great for any burger or sandwich you wanna make. You can also make them smaller and use them as a dinner roll to serve with soups or salad! Or if you are like me just cram them in your mouth all by themselves because bread is my love language!

We use our original Challah Y’all, Vegan Challahdough to make these super tasty buns and they are just about perfect. Soft and chewy on the inside, crisp and salty on the outside! Everything a pretzel bun should be, plus they vegan!!

Don’t be discouraged by unfamiliar ingredients or techniques. If you have never made vegan challah dough, its pretty simple and easy to make.

We use aquafaba in place of eggs in the recipe. Aquafaba in the simplest term is bean liquid from canned beans. It will whip up to resemble fluffy egg whites and makes an excellent egg substitute in baked goods. Just make sure you measure out the aquafaba after you have whipped it. There will be leftovers to use for another recipe, and you can ever freeze it for later use!

So go forth and make challah dough, then turn it into pretzel buns!! Because as far as buns go, pretzels buns are kinda the best!

---

INGREDIENTS:

• 4 cups all purpose flour

• 1 1/4 cup aquafaba (measure the whipped product, not the liquid itself)

• 1/3 cup sugar

• 1/2 cup oil (I use grapeseed but you can use any neutral oil you like)

• 4 1/2 teaspoons dry active yeast

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die and it will not activate.

• course salt ( for bun tops)

• 1 cup extra aquafaba plus 1 tablespoon maple syrup, for brushing bun tops

• 2 teaspoons baking soda, for boiling water

---

COOKING INSTRUCTIONS:

1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar

2. Let the that sit for 10 minutes to activate, or until the mixture is super foamy at the top.

3. In a stand mixer add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!

4. Mix until all of the ingredients are incorporated then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.

5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.

6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of bounce back if you poke it.

7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.

8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.

9. Let dough rise about an hour, or until the dough has doubled in size.

10. Remove dough from oven, and on a clean lightly floured work surface, divide the dough into 10 equal pieces and form them into round bun shapes. Place them on a parchment lined baking sheet to rest.

11. Preheat oven to 400 degrees

12. Bring a large pot of water to a boil. I use my dutch oven. Once it is boiling add 2 teaspoons baking soda.

13. Gently put 1 to 2 buns into the boiling water at a time. After 30 seconds carefully flip the buns over suing a slotted spoon and let them boil for another 30 seconds. Remove from the water and place back on parchment lined baking sheet. Repeat with remaining buns.

14. Mix reserved cup of aquafaba with 1 tablespoon of maple syrup, and brush bun tops with the mixture. Sprinkle buns with course salt.

15. Place buns in the oven on the middle rack and bake for 20-25 minutes. You can brush them a few times with the aquafaba mixture during the baking process to help make them shiny and to darken up.

16. Allow buns to cool before slicing and serving.

If you like this recipe, try these:

---

Soft Vegan Challah Pretzels

Quinoa Black Bean Burgers

Easy Vegan Sandwich Bread

I love to smell fresh bread baking. Carbs are my weakness. I actually have a necklace that I wear often that says “carbs” with a heart engraved on it.

So you can see my love for bread and all things carbs runs deep.

I really, really love a nice big delicious sandwich on fresh baked bread! If you have never made loaf bread, let me tell you, you are missing out.

You do not need a fancy bread machine to make easy and fresh baked bread either! Just a loaf pan and an oven.

I am always amazed at just how many ingredients are in store bought bread, half of which I do not know what they are ,or how to pronounce. So I end up paying $5 or more for a loaf of vegan organic, healthier bread, which will be gone after my family of 6 make a sandwich.

Homemade vegan bread is far cheaper, and much healthier than most store bought options, and its easy to make!

You can easily double this recipe as well, and bake up two loaves at once if you are like us and have a lot of mouths to feed. It also freezes well so you could bake up 2 loaves,and just freeze one for later!!! So to all you other carb lovers out there, may your bread always be fresh, fluffy, and make you super happy!!

---

INGREDIENTS:

• 3 1/2 cups all purpose flour

• 1 tablespoon sugar or agave

• 2 teaspoons salt

• 1/4 teaspoon baking soda

• 2 1/2 teaspoons active dry yeast

• 1 cup plant based milk (I like baking with oat milk, because it browns better than other milks)

• 1/4 cup water

• 2 tablespoons oil ( I used grape seed oil)

• corn meal for dusting

---

INSTRUCTIONS:

1. In a microwave safe container, heat the milk and water to around 110 degrees, You can use a thermometer to test the temp, but if you do not have one, the liquid should feel a little hotter than hot tap water. You do not want the liquid too hot (not boiling) because It will kill the yeast.

2. Add the hot milk, along with the yeast and the sugar to a large glass bowl. Let the mixture sit for about 10 minutes to activate the yeast. It should get foamy on top. If nothing seems to happen with the yeast, and it does not get foamy on the top, then you may have gotten the milk too hot and killed the yeast.

3. Add the yeast and milk mixture, along with the remaining ingredients to a stand mixer. I often stir using a wooden spoon just to incorporate the ingredients before attaching the dough hook. Mix on medium speed for about 2 minutes,. If the dough seems too sticky and is sticking to the bottom of the bowl, add a few more tablespoons of flour. The dough will be very soft though. If you do not have a stand mixer, add the ingredients to a large bowl and mix by hand. Turn dough over onto a clean, floured surface, and knead for 2 to 3 minutes.

4. Lightly grease an 8 1/2 by 4 1/2 loaf pan and sprinkle the bottom with a little corn meal. Press the dough evenly inside the pan and cover with plastic wrap. Let dough sit in a warm place for about an hour to rise. The dough should rise almost to the top of the pan.

5. Preheat oven to 400 degrees. Bake bread for about 25 minutes. Allow the bread to cool in the pan on a wire cooling rack for about 10 minutes before turning it out onto the rack to continue cooling. I normally run a sharp knife around the edge of the pan to help release the bread.

6. This bread works well for sandwiches. We also like to slice it thick and heat it with vegan butter in an iron skillet to use as Texas Toast.

Serving size, 1 loaf

If you like this recipe, then try these:

Challah Y’all, Vegan Challah

Easy Artisan Bread

Vegan No Rise Hamburger Buns

Easy Homemade Vegan Bagels

Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES!

Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want!

Vegan cheese, sesame seeds, Trader Joe’s everything bagel seasoning, raisins, cinnamon, jalapeños, chocolate chips…whatever y’all want! I normally let each of my kids pick a flavor and try to accommodate. Everyone loves homemade bagel day in your house.

Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty!

If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her.

They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not That Kind of Vegan took this recipe and turned it gluten free, so go check out their recipe !! Now everyone can have their bagel and eat it too!!

And if you are feeling super extra, you can give making your own easy homemade cream cheese a try. Super easy, cheaper than store bought and soooo good!!! We made ours with tofu and cashews to give it the perfect texture and taste!! And if you are feeling really super duper extra, you can make a quick batch of carrot lox to top it all off with!

---

Ingredients:

• 4 cups all purpose flour

• 1 tablespoon dry active yeast

• 1 and 1/2 cups warm water

• 1 tablespoon white sugar

• 3 teaspoons salt

• optional toppings: everything bagel seasoning, sesame seeds, salt, poppy seeds, shredded cheese, or anything else you can think of!

Boiling liquid:

• Enough water to fill a large pot

• 2 teaspoons baking soda

Instructions:

1. In a large bowl add water, yeast, and 1 tablespoon of sugar. You want the water warm but not too hot. It needs to be around 100 degrees. Much hotter and it will kill the yeast. I just use hot water from the tap. Let the mixture sit for about 10 minutes until it is nice and foamy.

2. Add the yeast mixture along with the remaining ingredients to a stand mixer. You can either use the paddle attachment to get everything mixed up, or mix it by hand before attaching the dough hook. Allow the dough to knead on medium speed for about 10 minutes. It needs to knead for this long! I promise. If you do not have a stand mixer then you can mix the ingredients by hand and knead for about 15 minutes. Baking and a workout at the same time! Heck yes! Look at you burning those bagel calories before you even eat one!

3. Pull off a piece of dough and stretch it. You want it to make a “windowpane” that you can see through, but does not rip. That’s when you are done kneading!

4. Place dough in large bowl and cover with plastic wrap or a damp kitchen towel. Allow dough to rise for about an hour. It will grow but not quite double in size.

5. Once dough has risen, divide into 8 equal pieces. Form a ball with each piece and poke a hole in the middle using your finger. Stretch the ring of dough out a bit and place on a parchment lined baking sheet.

6. Preheat your oven to 375 degrees.

7. Bring a large pot of water to a boil. Once boiling, add 2 teaspoons of baking soda. Add 1 or 2 bagels at a time and allow to boil on each side for about 45 seconds. Remove the bagel from the water and place back on the parchment lined baking sheet.

8. Sprinkle bagel with desired toppings while the bagel are still wet and the toppings will stick.

9. Bake bagels for 25 - 30 minutes. You can brush the bagels with a 1/2 cup whipped aquafaba mixed with 2 tablespoons of maple syrup, or melted vegan butter. This just helps the bagels brown. You do not have to brush them with anything.

10. Allow bagels to cool on a the baking pan before storing in an airtight container at room temperature.

11. Serve with vegan cream cheese, carrot lox, or even our delicious vegan egg salad

You can freeze the bagels for up to a few months. You can also split the dough into 16 pieces if you want smaller bagels.

Vegan Buffalo Chicken Stuffed Challah

If you have not noticed my affection for challah bread by now, then let me reiterate that I LOVE challah, LOVE IT!!!

I used to bake and sell challah each week actually, until I started this site and life got too busy.

I have t-shirts expressing my challah love, socks too. Challah at ya! Challah y’all! Challah day, celebrate! I ain’t no challah back girl. I could go on and on with my challah puns.

I love it start to finish, dough to bread. I love the act of preparing challah on shabbat, and I love finding new ways to stuff it so it becomes a total meal.

Challah takes some time to make, but it is 1,000% worth it!

This vegan challah was the request of our 13 year old daughter. She loves our Buffalo “chicken” dip with jackfruit and stuffing that magic into warm, soft, fluffy challah seemed like a no brainer to me! Covered in melted vegan cheddar and drizzled with hot sauce glaze, its now on my top 5 favorite stuffed challah list!

So bake up a batch of our Vegan Buffalo “chicken” dipand stuff your own vegan challah. Then challah at me and let me know how much you loved it!

---

Challah:

Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.

• 1 batch of Vegan Buffalo Chicken Dip, baked and cooled

• 1 cup leftover aquafaba

• 2 tablespoons maple syrup

• 3 teaspoons buffalo sauce (I always use Franks)

• 1 cup shredded vegan cheddar (I always use homemade or follow your heart cheddar shreds)

Stuffing the Challah:

1. Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.

2. Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)

3. Take one piece of dough in your hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want a rectangle of dough that is about 5 inches wide and about 6-7 inches long. Once your dough is the correct size, Add a few scoops of dip to the center of the dough. Do not get too close to the edges, if the dip wets the dough it will not seal together.

4. Once stuffed, bring the outside edges together, and pinch to seal. Once dough is sealed, pick it up and start to gently stretch the dough into a fat rope. You will have to kind of squeeze and pull at the same time, just do not squeeze so hard that the filling comes out. You just need the rope long enough to braid, 10-12 inches.

5. Repeat with the other two strands.

6. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.

7. Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 mintues. Once they have risen, remove from oven and pre-heat to 350.

8. Mix 1 cup of left over aquafaba, maple syrup and buffalo sauce. Brush each loaf of challah with the mixture and sprinkle with vegan cheddar shreds. You can also add a little extra hot sauce to the aquafaba mix and drizzle it over the challah before you bake it.

9. Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.

10. Remove challah from the oven, and allow to cool some before cutting.

---

*Follow us on Instagram @86.eats and check out step by step challah making in our highlights. This shows making aquafaba, and the stages of the dough!

Check out our other challah recipes on the site:

Beyond Meatball Stuffed Challah

Spiced Apple and Pecan Stuffed Challah

Soft Vegan Challah Pretzels

Challah Y’all, Vegan Challah

---