THIS PIZZA BABKA IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• flavorful
• easy to make at home
• so delicious

WHAT YOU NEED TO MAKE HOMEMADE VEGAN PIZZA BABKA

You need the following ingredients to make this savory pizza babka (the exact measurements are in the recipe card below):

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use granulated sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Olive oil – you can use melted vegan butter instead.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Tomato sauce – use thicker tomato sauce. If it’s too thin, reduce it on the stove.
• Italian herb mix – or use dry oregano or basil.
• Vegan parmesan – you can make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.
• Vegan mozzarella – I like to use Violife Mozzarella, but you can use any vegan cheese of your choice.

Equipment you need:

• Large bowl
• Wooden spoon or fork
• Kitchen towel
• Rolling pin
• Sharp knife
• Loaf pan – 9 x 5 inch (25x13cm)
• Cooling rack

HOW TO MAKE VEGAN PIZZA BABKA LOAF AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make babka dough

In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

2. Step: Grease loaf pan

Grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.

3. Step: Assemble the babka

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in/40cm x 25cm. Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.

Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.

4. Step: Bake the pizza babka

Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE PIZZA BABKA?

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

HOW LONG DOES HOMEMADE PIZZA BABKA LAST?

Pizza babka lasts for 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE HOMEMADE VEGAN PIZZA BABKA?

To freeze the pizza babka, place it (whole loaf or sliced) in an airtight container and store it in the freezer for up to 3 months. Before serving, let thaw at room temperature or reheat in the oven preheated at 355°F (180°C) for few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Naan Bread
• Super Smooth and Creamy Hummus
• Strawberry Sweet Rolls
• Chocolate Chunks Banana Bread
• Lemon Poppy Seed Loaf Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN PIZZA BABKA

This savory Vegan Pizza Babka is soft, fluffy, and flavorful. It is filled with tomato sauce, Italian herbs, vegan mozzarella, and homemade vegan parmesan. Easy to make at home! Dairy-free, egg-free.

Course Bread

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Raising Time: 2 hours

Total Time 3 hours

Servings 1 loaf

Calories 133kcal

Author Plantiful Bakery

Ingredients

Dough:

• 300 g all-purpose flour + extra for flouring
• ½ package (4g) instant active dry yeast (rapid rise yeast)
• 1 tsp sugar
• ¾ tsp sea salt
• 2 tbsp olive oil + extra for greasing (or melted vegan butter)
• 150 ml water, lukewarm (or any plant-based milk)

Filling:

• ½ cup (120g) tomato sauce (thicker)
• 2 tsp Italian herb mix (or dry oregano, basil)
• ¼ cup (30g) vegan parmesan *
• ½ cup (40g) vegan mozzarella, grated

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).
• Grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.
• After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in (40cm x 25cm). Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.
• Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.
• Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

Notes

* Vegan parmesan: Make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.

Storing:

Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. You can also freeze the babka for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 133kcal

Nutrition Facts

Serving: 1 slice / Calories: 133kcal / Total Fat: 3,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 21,6g / Fiber: 1,6g / Sugar: 0,8g / Protein: 4,0g / Sodium: 226mg / Potassium: 105mg / Iron: 1,5mg

Příspěvek VEGAN PIZZA BABKA se objevil jako první na Plantiful Bakery.

THIS GARLIC NAAN BREAD IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• garlicky
• flavorful
• topped with garlic butter and parsley
• easy to make at home
• so delicious
• Indian flatbread
• a perfect side to curry or soup

WHAT YOU NEED TO MAKE HOMEMADE VEGAN NAAN BREAD

You need the following ingredients to make this vegan garlic naan bread (the exact measurements are in the recipe card below):

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use white sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Garlic powder – adds extra garlicky flavor. Optional ingredient.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Vegan yogurt – makes the naan super soft. Use plain unsweetened plant-based yogurt. You can substitute it for coconut cream or vegan sour cream.
• Olive oil – adds delicious flavor but you can use any oil.
• Vegan butter – Combine soft vegan butter with minced garlic to make the topping.
• Garlic – mince or finely chop the garlic.
• Parsley – for the best flavor, use fresh parsley but dried or frozen works as well. Or use any herb of your choice.

Equipment you need:

• Large bowl
• A stand mixer (optional)
• Wooden spoon or fork
• Kitchen towel
• Small bowl
• Rolling pin
• Non-stick pan or cast-iron skillet

HOW TO MAKE VEGAN GARLIC NAAN BREAD AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make naan dough and let it rise

In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).

2. Step: Make garlic butter

For the garlic butter, combine soft vegan butter with minced garlic (you can add as much garlic as you like). Set aside.

3. Step: Roll out the dough and cook it on a pan

When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.

Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

FREQUENTLY ASKED QUESTIONS:

WHAT DO YOU EAT NAAN BREAD WITH?

Dishes to serve with naan bread:

• Vegan Curry
• Vegan Tikka Masala
• Lentil Dhal
• Soups (Roasted Garlic Potato Soup, Creamy Pumpkin Soup)
• Salads
• Hummus
• Or use it as pizza crust or wrap

WHAT CAN I USE INSTEAD OF VEGAN YOGURT IN NAAN BREAD?

You can substitute vegan yogurt for coconut cream or vegan sour cream.

HOW TO STORE HOMEMADE NAAN BREAD?

Once the naan has cool completely, store it in an airtight container at room temperature or in the fridge.

HOW LONG DO HOMEMADE NAAN BREAD LAST?

Homemade naan bread should last for 3-5 days at room temperature and up to a week in the fridge.

CAN I FREEZE HOMEMADE VEGAN NAAN BREAD?

Yes, you can freeze homemade naan bread for up to 2-3 months. Store the flatbreads in an airtight container or zip-lock plastic bag. Before serving, let them thaw at room temperature or warm them in the preheated oven to 400°F (200°C) for few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Super Smooth and Creamy Hummus
• Creamy Roasted Garlic Potato Soup
• Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce
• Homemade Vegan Parmesan Cheese
• Crispy Tofu Nuggets

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GARLIC NAAN BREAD

This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.

Course Bread, Side, Snack

Cuisine Indian

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour

Total Time 1 hour 45 minutes

Servings 10 servings

Calories 243kcal

Author Plantiful Bakery

Ingredients

For naan bread:

• 500 g (17,6 oz) all-purpose flour + extra for flouring
• 1 package (8g) instant yeast (rapid-rise yeast)
• 1 tsp sugar
• 1 tsp sea salt
• 1 tsp garlic powder (optional)
• 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
• 2 tbsp olive oil + extra for greasing
• 220 ml lukewarm water (or unsweetened plant-based milk)

For topping:

• 2 tbsp vegan butter, soft
• 2-3 cloves garlic
• 1-2 tbsp chopped parsley

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
• For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
• When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
• Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 naan / Calories: 243kcal / Total Fat: 6,3g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 1,9g / Sugar: 0,8g / Protein: 6,1g / Sodium: 250mg / Potassium: 94mg / Iron: 2,5mg

Příspěvek VEGAN GARLIC NAAN BREAD se objevil jako první na Plantiful Bakery.

THESE TOFU NUGGETS ARE

• vegan
• dairy-free
• egg-free
• gluten-free (option)
• crispy
• crunchy
• breaded
• flavorful
• source of plant protein
• fried or baked
• so tasty
• perfect as an appetizer, snack, or party food

WHAT YOU NEED TO MAKE CRISPY BREADED TOFU NUGGETS

You need the following ingredients to make these Tofu Nuggets (the exact measurements are in the recipe card below):

• Firm or extra firm tofu – You need to wrap the tofu in a kitchen towel or napkin to press out the liquids before making it into nuggets. This will make the tofu much better in texture.
• Unsweetened almond milk – Use any plant-based milk, such as soy, oat, or cashew, but make sure it’s unsweetened.
• All-purpose flour – You can also use wholewheat or spelt flour for this recipe. For a gluten-free version, substitute for gluten-free flour.
• Cornstarch – makes the nuggets crispier.
• Sea salt
• Panko breadcrumbs – for a gluten-free version, use gluten-free breadcrumbs.
• Nutritional yeast – adds slightly cheesy flavor.
• Spices – I like to make it simple but flavorful. This recipe calls for black pepper, garlic powder, and paprika. For more heat, add chili flakes.
• Sunflower or canola oil – for frying, or baking, if you choose.

For the Dipping Sauce, you need:

• Vegan mayo – I like to use one by Hellmann’s.
• Ketchup – You can substitute for your favorite vegan BBQ sauce.
• Black pepper

Equipment you need:

• Paper towel – to press the liquid out of the tofu.
• 3 medium-size bowls or deep plates
• Medium size pan – for frying.
• Baking tray – If you choose to bake the nuggets.

HOW TO MAKE VEGAN CRISPY BREADED TOFU NUGGETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Press the liquid out of tofu and make nuggets shapes

Wrap the tofu in a paper towel and gently squeeze out the excess liquids (this will make tofu much better in texture, so don’t skip this step). Then tear or cut the tofu into nugget shapes.

2. Step: Make the coating mixes

Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1 tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.

3. Step: Coat the tofu

Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu (you can make few pieces at a time once you get the hang of it).

4. Step: Fry or bake the nuggets

Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.

5. Step: Make dipping sauce for tofu nuggets

To make the dipping sauce combine vegan mayo, ketchup, and season it with black pepper.

Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

FREQUENTLY ASKED QUESTIONS:

WHAT TO SERVE WITH TOFU NUGGETS?

• on their own with dipping sauce
• on top of salad
• with light meal
• add to tacos, tortilla wraps, or sandwiches

CAN YOU STORE TOFU NUGGETS?

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy.

CAN YOU FREEZE HOMEMADE TOFU NUGGETS?

Yes, if you make a big batch, you can freeze them for later. Store the nuggets in an airtight container in the freezer for up to 2-3 months. To unfreeze them, reheat them in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Tofu Scramble
• Pumpkin Alfredo Sauce
• Creamy Roasted Garlic Potato Soup
• Homemade Parmesan Cheese (only 4-ingredients)
• Cinnamon French Toast
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CRISPY BREADED TOFU NUGGETS (VEGAN)

These Breaded Tofu Nuggets are crispy, flavorful, and so tasty! It’s an easy vegan nugget recipe, including both fried and baked options. Perfect as an appetizer or snack.

Course Appetizer, Basics, Side Dish, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 283kcal

Author Plantiful Bakery

Ingredients

Tofu nuggets:

• 1 block (14oz/397g) firm or extra firm tofu
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• ¾ cup (96g) all-purpose flour
• 1 tsp (8g) cornstarch
• 1 tsp sea salt + additional on top
• black pepper
• 1 cup panko breadcrumbs
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp paprika
• sunflower or canola oil

Dipping sauce:

• 5 tbsp vegan mayo
• 5 tbsp ketchup
• black pepper

Instructions

• Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
• Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
• Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
• Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

  Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
• To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
• Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

Notes

For the gluten-free version, simply substitute all-purpose flour and breadcrumbs for gluten-free flour and breadcrumbs.

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy. You can also freeze them for up to 2-3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 (fried version) / Calories: 283kcal / Total Fat: 15,3g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 653mg / Total Carbohydrate: 22,8g / Fiber: 3,1g / Sugar: 1,0g / Protein: 16,3g / Calcium: 325mg / Iron: 2,9mg / Potassium: 289mg

*The Nutrition Facts are counted without the dipping sauce.

Příspěvek CRISPY BREADED TOFU NUGGETS (VEGAN) se objevil jako první na Plantiful Bakery.