Vegan Baking Recipes Vegan Bread Recipes
Want to see more vegan bread recipes here? Help out the vegan baking community by Submitting your own! Breads, such as the vegan ones here, can be broken up into multiple categories such as enriched breads, which are breads that have flavoring and texturing ingredients added; hearth breads, which accentuate minimal ingredients such as flour, yeast, water and salt; and even quick breads which utilize baking powder and sometimes sugar.
Written by scodiana 1
This bread is adapted from the book "Artisan Bread in Five Minutes a Day". While the rising and baking of the bread takes more than five minutes, the active work is about that. The great thing about this method is that it eliminates the timing aspect of bread - having to be home in x number of hours to punch down the dough and shape it, etc. One recipe of dough lasts up to 2 weeks. I will usually make 3 loaves out of one batch, but you can size the loaves to whatever is appropriate for your household - just adjust the rise time and baking time depending on how small or large your loaf is. I've added additional wheat flour in this recipe but still use some white flour because I find whole wheat flour to be too heavy. And I've deviated from the original recipe in the baking method, instead using an enameled cast iron pot to cook the bread.
Written by ladydevito 4
My healthy alternative to one of my favorites! Baked with no sugar, no sweeteners, whole wheat flour, and polenta, these muffins are hearty, healthy, delicious, incredibly easy and naturally sweet! I use Bob's Red Mill flour and polenta, but you can use the brand of your choice. I also use unsweetened applesauce as an egg replacer- it works perfectly and makes the muffins nice and moist, and personally I don't taste the applesauce. I also made my own vegan cream cheese from silken tofu, which I will include the recipe for, although it does contain one Tablespoon of sugar. If you choose you can omit the cream cheese (or sugar).
Written by Mattie 4
The secret to making great focaccia involves using an herbed olive oil to lend an array of herb flavors, allowing the dough to ferment in a refrigerated state for at least 12 hours which allows complex bread flavors to develop and baking a wet dough at a very high temperature which ensures a soft, spongy texture and a crispy crust. Fresh herbs are paramount to infusing the right intensity of flavors in this focaccia recipe. Feel free to use any combination of fresh basil, thyme, rosemary, oregano, sage, savory or marjoram. A long, refrigerated fermentation allows naturally occurring enzymes within the flour to break out more sugars from the starches for the yeast to ferment. These extra sugars allow the yeast to built more flavor, sweeten the focaccia and caramelize under heat which contributes a multitude of enhanced flavors.
Written by Mattie 18
This No Knead Whole Wheat Sandwich Bread is now my go-to vegan bread recipe because it's simple to make and is a great example of how wet doughs can create wonderfully light and spongy breads. The higher water content allows the gliadin and glutenin in the flour to align into tight gluten bonds over time so you can forget about all the kneading drama. The result is a fluffy, chewy loaf that's perfect for sandwiches. Feel free to use this bread as a starting point and substitute a ½ cup of the flour for things like wheat germ, wheat bran or oat bran. It's important to note that due to the wetness of this dough it's only suitable for baking in a loaf pan.
Written by SharonPicone 1
Have you ever noticed how some pastries, cakes or breads seem to transgress cultures? Such as banana loaf? Growing up in South Africa, it was one of my favorite breads. Having moved to the United States, I now realize that Americans too have sort of a love affair with this beloved treat. And why not. The combination of sweet, ripe bananas; creamy butter; sugar and more creates a luscious and tender treat that is irresistible. And there are as many recipes for it than there are bakers who love to bake it.
Written by Mattie 0
This Sourdough Pizza Crust recipe has a little more oomph in the form of the acids produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?
The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.
This Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time.
This Wild Yeasted Wheat Bread recipe, also known as sourdough bread uses a wild yeast sponge to leaven the dough, creating a multitude of complex flavor compounds in the process. Be sure to read and cultivate your wild yeast starter and sponge before starting this vegan bread. Sandwich breads baked in loaf pans are usually baked at lower temperatures around 350F (177C) to 375F (191C) and 'enriched' with things like sweeteners, oil and extra salt. Artisan breads formed and baked without loaf pans are baked at higher temperatures around 400F (204C) to 475F (246C) where the heat allows extra flavors to be developed. Taking this into account, your bread recipe and baking process will be slightly different depending on which method you choose. This recipe gives you options for both styles.
Written by Renoodle 4
I vegan-ized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.
Written by Mattie 2
Carrot cake is my all-time favorite dessert so I adapted it into a heartier sweetbread in the form of this vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new sweetbread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.
Written by Mattie 4
There's nothing quite like home made bread. This hearty Easy Wheat Bread recipe is easy to whip up if you have a few hours and it's really simple. In bread baking, longer rise cycles at lower temperatures usually result in more flavor compounds that are generated due to the yeast extracting and break down more starches in the flour and converting them into sugars which will then get caramelized during baking. Some doughs call for an overnight rise in the refrigerator so optimum flavor can be developed. In this vegan loaf you have the option of doing an overnight slow rise in the refrigerator or a regular rise. The two first rise cycle is for the main fermentation of the dough where the yeast eats the most sugars and rises the bread with CO2. The last rise is called 'proofing' in where the dough rises after it's been molded into it's desired shape or placed in it's specific mold.
Written by Mattie 2
The more I use yeast instead of baking powder for sweetbreads the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of 'chemically' leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. This Yeasted Banana Bread is now my go-to vegan banana bread recipe.
Written by Renoodle 2
These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.
This Cornmeal Spelt Pizza Crust recipe is one of the fastest, easiest crusts around because it doesn't need lots of kneading and it doesn't require yeast. Although it's not gluten free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a vegan crust that is 12 to 14 inches. This dough can also be refrigerated for later use.
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