vegan bread

Once you try this vegan garlic bread, you will never search for another store bought option. Ready in just minutes and perfect pairing with a variety of vegan meals!&nbsp;

Vegan Garlic Bread

French Bread

dairy free butter, (melted)

garlic, (minced finely)

dairy free parmesan

Italian seasoning

garlic powder

salt ((more

tsp pepper ((more

fresh parsley, chopped for garnish

Preheat oven to 400 degrees.&nbsp;

Into a bowl, add melted butter, minced garlic, garlic powder, Italian seasoning, vegan parmesan cheese, salt and pepper.&nbsp; Stir until very well combined.

Cut loaf of bread in half lengthwise.&nbsp;

Brush the garlic butter mixture over the bread evenly.&nbsp;

Place cut side up on a baking sheet.&nbsp;

Bake for 10-12 minutes or until turning golden brown on top and crunchy around the edges.&nbsp;

Remove from heat, cut into desired sized pieces and top with freshly chopped parsley.&nbsp;

Serve warmed.

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Vegan Burger Buns

¾ cups all purpose flour

granulated sugar (or liquid

instant yeast

sea salt

olive oil

unsweetened vegan milk (preferably

maple syrup

mustard (or dijon)

mix of sesame seeds,

In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video&#039;d this for clarification! But you essentially want to make them round.

Line up the balls, about 4 inches apart if you don&#039;t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they&#039;ll puff up, then spread again while baking).

Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it&#039;s ready when they&#039;re done rising.

Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.

Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.

Slice, tear, slather in butter, and enjoy!

Burger Buns

Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don&#039;t want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don&#039;t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.

Vegan Egg Wash

These vegan cinnamon rolls will always be a classic and make the perfect companion to your morning coffee.

Vegan Cinnamon Rolls

water

Tbsp yeast

Tbsp sugar

butter

salt

flour

brown sugar

cinnamon

vegan butter (melted)

Tbsp flour

plant based milk ((warmed))

Tbsp pearl sugar

Dissolve the yeast and sugar in the 1/4 c warm water. Allow to rest 10 minutes.

Add all the other ingredients for the dough and mix well. Cover and let rest until dough has doubled in size, about 15-30 minutes.

Preheat oven to 350° Fahrenheit. Punch down dough and knead for about 5 minutes on floured surface. Roll into a large rectangle as thick as a pencil.

Mix the filling ingredients in a bowl and spread it over the whole surface of the dough. Using a sharp knife, cut dough into strips across the short side of the rectangle. Roll each strip loosely to make spirals, slightly tucking and pressing the end into the bottom.  Place the spirals in a greased 9&quot;x13&quot; pan. For tighter cinnamon rolls, use a 9&quot;x9&quot; pan.

Bake until the crust is golden brown, about 25-35 minutes. Cook longer for chewier, cook less for softer.

Combine the glaze ingredients in a bowl and brush over the baked cinnamon rolls. Sprinkle on the pearl sugar. Bake for another 5-10 minutes so the sugar will stick to the rolls.

A simple vegan recipe for delicious homemade bread. Makes 2 large loaves or 3 smaller loaves.

Basic Bread

Tbsp melted vegan butter

tsp salt

Tbsp plain unsweetened soy milk (other plant based milk ok)

Combine the yeast mixture ingredients and mix thoroughly. Allow to rest about 10 minutes.

Add all the other ingredients for the dough and mix until a moist dough is formed. Cover and let rest until dough has doubled in size, about 15-45 minutes.

Punch down dough and knead for about 5 minutes on floured surface. Divide into two equal sized pieces. Roll each piece into a rectangle about 1/4 inch thick. Roll starting from the short side and tuck the edges under. You can use water to help them stick. Score the bread diagonally using a sharp razor.

Allow the shaped loafs to proof in a warm, moist place until nearly doubled (about 15-45 minutes). A cupboard with a glass of hot water is a good proofing spot.

Heat oven to 425 degrees Fahrenheit. Optionally, you can add glaze and toppings to the crust. For the glaze, mix 1 Tablespoon of melted vegan butter with 2 Tablespoons of plant based milk and coat it gently onto the surface of the bread using a pastry brush. Olive oil can be used as an alternative glaze. For toppings, simply sprinkle them on as desired.

Bake on the middle rack until the crush is golden brown (the top may be darker) and sounds hollow when tapped with fingers, about 15-20 minutes. Turn during baking if one side seems to be browning faster.

Allow to cool completely before cutting. Store cut bread wrapped in a clean kitchen towel or in a plastic bag. Consume within 5 days after baking.

This vegan cornbread is so convincing that your non-vegan friends and family won't know the difference! It's easy to make and incredibly delicious!

Skillet Cornbread

flaxseed

all-purpose flour

cornmeal

baking powder

soymilk

vegetable or canola oil

sugar

Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don&#39;t have a cast-iron skillet (Though, really, why don&#39;t you? They&#39;re awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.

Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don&#39;t worry. Set aside.

Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.

Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don&#39;t over mix.

Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.

Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

This Easy Gluten Free &amp; Vegan Bread recipe is so simple to make. By using my bread maker, it takes just 5 minutes to prepare before the bread machine does the work. I also provide an option for baking without a machine. This from scratch allergen bread is delicious and you won’t go back to store bought!

Easy Gluten Free & Vegan Bread (Bread Machine Recipe)

400 ml tepid bottled or filtered water

tbsp olive oil (plus extra for drizzling if desired)

450 g Free From Fairy plain gluten-free flour blend

tsp Allinson Easy Bake yeast

tsp psyllium husk powder (or xanthan gum)

tsp rock or sea salt

tbsp Ground flax seeds (or ground chia seeds)

Place the ingredients into the bread maker pan in the order listed

Put the pan into the bread maker and switch on. If you have a gluten-free setting use that or choose a program that only has one rise before baking (usually the 'quick' bread program)

Once the bread has risen drizzle with a little oil before the baking cycle starts, if desired. You could also scatter with seeds at this stage.

When the bread has baked remove the pan from the machine and leave to cool for five minutes before turning out onto on a wire rack

Leave to cool completely before cutting

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. So easy to make too!

Lemon Blueberry Bread

lemon extract

vanilla extract

lemon zest (from two lemons)

regular vegan yogurt (plain and unsweetened)

lemon juice (from two lemons)

all-purpose flour (240 grams, sifted)

baking soda

blueberries

vegan milk

lemon juice

Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.

In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.

Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.

In a small bowl, mix the flour, baking powder, baking soda, and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.

In another small bowl, toss the blueberries in the flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.

Pour the batter into the loaf pan and use your spatula to smooth down the top. Top the batter with the extra 1/3 cup of un-floured blueberries.

Bake the loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.

Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.

Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

For the Loaf Cake

Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.

For the Lemon Glaze

Simple 4-ingredient homemade pita bread - Miles better than store-bought versions, with just 4 ingredients to make fluffy, pillowy pita pockets every time.

How to Make Homemade Pita Bread

white flour (250 grams)

dry yeast (7 grams)

tBsp sugar (optional)

Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough. 

In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth. 

Add the yeast mixture into the flour one and mix well, until a slightly sticky dough begins to form. 

Knead the dough on a clean surface for 15 mins until it's soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands ( or use a floured work surface). * At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point. 

Place the dough in a large bowl. With wet hands, moisten the top of the dough ( you can do this with water or olive oil) , then cover it with a towel and set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time. 

Once the dough has risen, cut it into 4 equal parts. You can even use a scale to be precise. Then, form into dough balls.

Roll each dough piece with a rolling pin on a floured surface, till it's about 1/4 inch thickness.

To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as is, if you don't mind a more 'rustic' look. You can see how I did it on the video in the blog.

Place the rolled out dough on a floured surface (such as a baking sheet). Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes. 

Place a baking tray/pan upside down in the oven. Then preheat the oven to 250ºC.**

Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.***The pita bread bakes quickly - it will puff up within minutes and then get a brownish/golden colour. 

As soon as you remove them from the oven, cover them with a dry cloth. This will keep them soft and will prevent them from crisping up. 

https://content.jwplatform.com/videos/LYwqvUcE.mp4

This is a recipe for a simple homemade pita bread. Everyone can make fluffy, pillowy pita pockets every time!

The Best Authentic Homemade Pita Bread

This sourdough starter recipe is prepared with gluten-free brown rice flour and is simple to make. Plan up to seven days to develop natural wild cultured yeast with a pleasant aroma and lots of active bubbles to use in a sourdough bread recipe.BONUS! Printable Gluten-Free Sourdough Starter Recipe Guide (3-page pdf).

Gluten-Free Sourdough Starter

gluten-free brown rice flour*Filtered

Tools

At this point, you might start seeing some little bubbles.

The starter might still smell like wet flour or dough.

At this point, even more, bubbles are forming, that&#8217;s a great sign.

The starter might start smelling sour, and that’s ok.

Some clear surface liquid might collect at the top.

If you did not use maple syrup on Day 1, your starter most likely smells sourer.

See option to add organic grape juice, in notes below.

If you added grape juice in the morning, your starter might smell less sour.

The level of your starter should be at about half the jar.

More bubbles are forming, or your starter might have fallen flat overnight.

Some clear liquid (less than before) might form at the top.

Smell a little yeasty but not too sour (adding grape juice can help to sweeten the starter and reduce sourness).

You’re noticing larger bubbles multiplying throughout—a great sign!

Top 19 vegan bread recipes from across the web

The most viewed vegan bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Garlic Bread

Vegan Burger Buns

Vegan Cinnamon Rolls

Basic Bread

Skillet Cornbread

Easy Gluten Free & Vegan Bread (Bre...

Aloo Paratha | How To Make Paratha ...

Lemon Blueberry Bread

How to Make Homemade Pita Bread

Gluten-Free Sourdough Starter

7-Inch Sourdough Boule (GF/V)

Keto Flaxseed Bread

Homemade Vegan Burger Buns

Whole Wheat Homemade Vegan Bread

Wholemeal Vegan Pretzels (Sweet or ...

Vegan Blueberry Cinnamon Knot Rolls

Vegan Hot Dog Buns

Vegan Burger Buns

Best vegan bread recipe (3 ingredie...

Top 19 vegan bread recipes from across the web

The most viewed vegan bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Garlic Bread

Vegan Burger Buns

Vegan Cinnamon Rolls

Basic Bread

Skillet Cornbread

Easy Gluten Free & Vegan Bread (Bre...

Aloo Paratha | How To Make Paratha ...

Lemon Blueberry Bread

How to Make Homemade Pita Bread

Gluten-Free Sourdough Starter

7-Inch Sourdough Boule (GF/V)

Keto Flaxseed Bread

Homemade Vegan Burger Buns

Whole Wheat Homemade Vegan Bread

Wholemeal Vegan Pretzels (Sweet or ...

Vegan Blueberry Cinnamon Knot Rolls

Vegan Hot Dog Buns

Vegan Burger Buns

Best vegan bread recipe (3 ingredie...

The most viewed vegan bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine