Breads

Spiced Apple and Pecan Stuffed Challah

 I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

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.

Filling Ingredients:

  • 2 large green apples

  • 1 cup chopped peans

  • 1/3 cup chopped dates, or raisins

  • 1/4 cup brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • pinch of salt

  • 1 teaspoon ground ginger

  • 1/4 teaspoons nutmeg

  • 1 teaspoon vanilla extract

Instructions

  1. Peel apples and finely dice them. You want pretty small pieces so they will fit in the challah braids, and cook through while baking. Next, chop pecans, and dates. Add fruit and nuts along with remaining filling ingredients into a bowl, and stir well.

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

  3. 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)

  4. Take one piece of dough in you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.

  5. Once your dough is the correct size, divide the apple filling in half. Then each half into thirds. This will give you 6 equal portions of filling for each strand of dough. Scoop a portion of filling into a row down the middle of a strand of dough. The filling will produce a liquid from the apples at the bottom of the bowl. Avoid scooping up any of this liquid with the filling. If the dough is wet it will not want to stick and seal. Now pull up the edges of the dough and pinch them together to seal the seam.

  6. Repeat with the other two strands.

  7. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, add a little flour to them and 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.

  8. 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 minutes. Once they have risen, remove from oven and pre-heat to 350.

  9. Brush tops of challah with some of your left over whipped aquafaba and sprinkle with a little sugar.

  10. 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.

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

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Perfect Vegan Cornbread

 Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.

Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.

Ingredients:

  • 1 cup cornmeal

  • 1 cup all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup sugar

  • 2 tablespoons melted vegan butter

  • 1/4 cup vegan mayo (the mayo acts as an egg replacer in this recipe)

  • 1 cup plant based milk

Cooking Instructions:

preheat oven to 425 degrees

  1. Mix together dry ingredient in a large bowl.

  2. Next, add in wet ingredients and mix well.

  3. Lightly oil a small cast-iron skillet or baking pan before adding the batter. If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot pan will help it form a nice crispy edge.

  4. Let cornbread bake for 20-25 minutes or until a toothpick poked in the middle comes out clean.

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Vegan No Rise Hamburger Buns

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INGREDIENTS:

  • 3 1/2 cups of all purpose flour
  • 2 tablespoons active dry yeast
  • 1 cup plus 3 tablespoons warm water (110 to 115 degrees)
  • 1/4 cup white sugar
  • 1 teapsoon salt
  • 1/3 cup neutral oil. I use refined coconut.
  • 1 flax egg

COOKING INSTRUCTIONS:

  1. In a glass bowl, add yeast, water, and 1 tablespoon of sugar. Let sit for 10 minutes until the yeast becomes foamy.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. You can also brush them with some vegan butter to help them brown.
  7. Once buns are finished baking, allow to cool before serving.
  8. You can freeze any left over buns in a freezer zip lock bag for up to a month

yields 9-12 buns 

 

Soft Vegan Challah Pretzels with Vegan Cheese Sauce

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INGREDIENTS:

  • 4 cups all purpose flour
  • 1 1/4 cup aquafaba
  • 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)

Cheese Sauce:

  • 1/2 cup cashews
  • 1 cup water 
  • 2 tablespoons nutritional yeast
  • 1/2 teapsoon tumeric
  • 1/2 teaspoon smoked paprkia
  • 1 teapsoon dijon mustard
  • 2 1/2 tablespoons tapioca starch
  • 1 teaspoons light miso paste
  • 2 teaspoons apple cider vinegar 

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. Rolling the dough pieces between both hands, form ropes that are about 12 inches long with each piece of dough.
  12. 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.)
  13. 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 2 tablespoons of baking soda to the water.
  14. 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. 
  15. Brush pretzels with leftover aquafaba, and sprinkle with some corse sea salt before putting in the oven.
  16. 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.
  17. Once done allow to cool on pan while you prepare the cheese sauce.

Cheese sauce:

  1.  Place cashews in microwave safe container and cover with water. Microwave for 3 minutes.
  2. Drain water from cashews, then add all ingredients to a high speed blender or food processor. 
  3. Blend until completely smooth.
  4. Pour mixture into a pot, and cook on medium heat, stirring the WHOLE time with a whisk. 
  5. As soon as the cheese starts to thicken remove from heat. If it gets to thick, add a little more water and it will thin back out.

Cheese sauce will last about a week in the fridge, pretzels can be stored in airtight container at room temperature.

Yields 16 pretzels 

 

Beyond Meatball Stuffed Challah

 The only thing better than vegan challah, may be stuffed vegan challah!  And the only thing better than a meatball sub, may be a whole loaf of soft, delicious bread ,stuffed with cheesy, saucy, meatballs. But don't take my word for it! Bake up a loaf and taste for yourself!

The only thing better than vegan challah, may be stuffed vegan challah!  And the only thing better than a meatball sub, may be a whole loaf of soft, delicious bread ,stuffed with cheesy, saucy, meatballs. But don't take my word for it! Bake up a loaf and taste for yourself!

 

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.

INGREDIENTS:

  • 4 thawed Beyond Meat Burgers
  • 1/4 cup panko bread crumbs
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices
  • 1 teaspoon tomato paste
  • 1 flax egg
  • 1 bag vegan mozzarella shreds, like Follow Your Heart brand

Sauce

  • 1  onion, diced
  • 1 carrot, diced
  • 1 28 ounce can crushed tomatoes 
  • 1/3 red wine (optional)
  • 2 teaspoons crushed garlic
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning

COOKING INSTRUCTIONS:

Meatballs

  1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl. 
  2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan.  You can line the pan with  parchment paper for easier clean up. 
  3. Bake at 350 degrees for 30 minutes. 

Sauce

  1. Sauté onions and carrots in 1 teaspoon of oil until onions are translucent with 1 teaspoon of salt in a large pot for 5 minutes.
  2. Add the wine, and let it cook for 2 minutes.
  3. Add the remaining ingredients, and let the sauce simmer for 30 minutes. 
  4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.

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 you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.
  4. Once your dough is the correct size, begin adding the meatballs in a row, it works best if you cut them in half. You can add a LITTLE sauce, but if the dough becomes wet on the edges, it WILL NOT seal together when pinched. So do not over fill. Sprinkle with vegan cheese shreds. Save the extra sauce for dipping, later.
  5. Once stuffed, bring the outside edges together, and pinch to seal.
  6.  Repeat with the other two strands.
  7. 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.
  8. 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.
  9. Brush tops of challah with some vegan butter.
  10. 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. 
  11. Remove challah from the oven, and allow to cool some before cutting. Serve with reserved sauce for dipping.
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Challah Y'all, Vegan Challah

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INGREDIENTS:

  • 4 cups all purpose flour
  • 1 1/4 cup aquafaba
  • 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.

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, and braid each loaf. Tori Avey has a wonderful guide on challah braiding that you can check out, or follow the pictures below for a 4 strand braid.
  11. Place both challah loaves on a cookie sheet, and cover with a damp towel. You may need two cookie sheets. You don't want the loaves touching or they will stick together as they bake. Place challah back in the oven and allow the loaves to rise again for about an hour.
  12. Once loaves have risen, remove from oven, and preheat oven to 350 degrees.
  13. You can either brush the loaves with vegan butter, or you can make an aquafaba wash with 3 tablespoons of the  left over aquafaba, and a splash of maple syrup. This will help the loaves to brown. Which ever method you choose, brush the loaves before placing them in the oven, and brush a few more times throughout baking.
  14. Loaves will need to bake around 20 - 30 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!
  15. Let Challah cool on a wire cooling rack before serving.
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Separate your dough into 4 equal pieces and begin forming "ropes" with them. Let gravity help with this. The dough will stretch out as you work on lengthening the ropes.

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Begin on the far right, weaving your rope over, under, over...

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Now repeat starting at the far right again, always going over, under, over. ALWAYS start right. ALWAYS over, under, over.

When you are done tuck, the ends of the braid under the loaf.

Just a heads up, this bread will make THE BEST french toast you have ever made! Challah y'all!

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Fluffy Vegan Southern Biscuits

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INGREDIENTS:

  • 3 cups of all purpose flour plus 1/2 cup flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup of vegan butter like Earth Balance
  • 1 1/2 cups nut or coconut milk
  • 1 tablespoon white vinegar

    COOKING INSTRUCTIONS:

    PEHEAT OVEN TO 450 DEGREES

    1. Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.
    2. Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.
    3. Pour vinager into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!
    4. Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it. 
    5. Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.
    6. Place biscuits together on a backing sheet. It helps them to rise if they are touching. 
    7. Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.

    These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble.