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.

THIS HOMEMADE HUMMUS IS

• vegan
• dairy-free
• gluten-free
• healthy
• smooth
• creamy
• thick
• easy
• made with simple ingredients in 15 minutes
• better than store-bought
• classic hummus recipe

WHAT YOU NEED TO MAKE THE BEST HUMMUS

You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):

• Canned chickpeas – Rinse and drain the chickpeas before boiling.
• Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
• Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
• Tahini – use good-quality tahini for the best flavor.
• Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
• Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
• Ground cumin – adds more flavor.
• Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
• Ground pepper
• Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.

Equipment you need:

• Medium size pot
• Strainer
• High-speed blender or food processor

HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS

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

Making this hummus is super easy and comes with 2 following steps:

1. Step: Boil the chickpeas with baking soda

To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.

2. Step: Blend everything in a high-speed blender until smooth and serve

To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).

Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.

Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE HUMMUS?

Store the homemade hummus in an airtight container in the fridge.

HOW LONG DOES HOMEMADE HUMMUS LAST?

Homemade hummus will last in the fridge for 3-5 days.

CAN I FREEZE HUMMUS?

Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.

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

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

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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EXTRA SMOOTH AND CREAMY HUMMUS

Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.

Course Appetizer, Basics, Dip, Spread

Cuisine Israeli

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 15 servings (about 2 cups)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
• 1 tsp baking soda
• 1 ½ tbsp lemon juice fresh-squeezed
• 3 tbsp tahini good-quality
• 1 tbsp olive oil
• 1 medium garlic clove, minced*
• ½ tsp ground cumin
• sea salt
• ground pepper
• 4-6 tbsp water

Instructions

• To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
• To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
• Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
• Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Notes

*Garlic – For more flavor, use roasted garlic.

Storage:

Store the homemade hummus in an airtight container in the fridge for 3-5 days.

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

Nutrition

Calories: 56kcal

Nutrition Facts

Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg

Příspěvek EXTRA SMOOTH AND CREAMY HUMMUS se objevil jako první na Plantiful Bakery.

THIS ROASTED GARLIC POTATO SOUP IS:

• vegan
• dairy-free
• egg-free
• gluten-free (if you don’t use oat cream)
• savory
• warm
• creamy and smooth
• nourishing
• healthy
• comforting
• packed with deep garlic flavor
• made with potatoes and roasted garlic
• so delicious
• quick and easy – made in less than 30 minutes
• perfect for cold days

WHAT YOU NEED TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You need the following ingredients to make this Roasted Garlic Potato Soup (the exact measurements are in the recipe card below):

• Garlic – Roasted garlic is slightly sweet and has a less pungent taste, so the soup is not too spicy.
• Olive oil – You will roast the garlic cloves in olive oil and end up with garlic oil, which you can use in cooking in many ways.
• Sea salt
• Potatoes – I used red potatoes, but you can use white potatoes as well (they are more starchy).
• Vegetable broth – For best flavor, use homemade vegetable broth. Use the broth depending on how thin or thick you want the soup to be.
• Soy or oat cream – Adds extra creaminess, but you can substitute for coconut milk or any plant-based milk or just more vegetable broth.
• Nutritional yeast – adds a cheesy flavor to the soup.
• Onion powder – add more flavor.
• Black pepper
• Bread – to make croutons. Use at least 1-day old bread.

Equipment you need:

• Small baking dish – for roasting garlic.
• Medium-size pot – for boiling potatoes.
• Blender – I recommend using a high-speed blender for a super smooth consistency.
• Baking tray – to make bread croutons.
• Parchment paper or aluminum foil

HOW TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

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

Making this Roasted Garlic Potato Soup is super easy and comes with 4 following steps:

1. Step: Roast garlic

Preheat the oven to 200°C (400°F).

To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them.

After the garlic is roasted, let it cool slightly.

2. Step: Boil potatoes

Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.

3. Step: Blend everything into a smooth soup

To a blender, add boiled potatoes, roasted garlic cloves (without the oil*), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

*You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

4. Step: Make bread croutons (optional) and serve

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut the bread into small cubes and put it on the tray. Toss the bread with olive oil (you can use the leftover garlic oil) and season with black pepper. Bake for about 10 minutes until golden brown and crispy (the time depends on how thick you cut your cubes).

Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ROASTED GARLIC POTATO SOUP?

First, make sure the soup is cooled completely. Then store it in the fridge in a pot with the lid one, in which you can reheat it later. Or you can store it in an airtight container.

HOW LONG DOES ROASTED GARLIC SOUP LAST?

The Garlic Soup will last up to 3 days in the fridge.

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

Savory:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Alfredo Sauce
• Homemade Cashew Parmesan Cheese
• Tofu Scramble Eggs

Sweet:

• Cinnamon French Toast
• Chocolate Chunks Pretzel Skillet Cookie
• Pecan Pie Bars With Maple Syrup
• Bakery-Style Chocolate Chip Muffins
• Hot Chocolate With Rum

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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CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.

Course Soup

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 388kcal

Author Plantiful Bakery

Ingredients

Soup:

• 12-14 cloves (60-70g) garlic, peeled
• 60 g (1/4 cup) olive oil
• sea salt
• 500 g (1,1 lb) potatoes, raw, peeled
• water
• 250-350 ml (1 cup+) vegetable broth *
• 60 ml (1/4 cup) soy or oat cream **
• 3 tbsp nutritional yeast
• 1 tsp onion powder (optional)
• black pepper

Croutons (optional):

• 2-4 slices old bread (at least 1 day old)
• olive oil (you can use the garlic oil form roasting the garlic)
• black pepper

Instructions

Soup:

• Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
• Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
• To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

Croutons:

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
• Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

Notes

* Use the broth depending on how thin or thick you want the soup to be.

** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.

*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

Nutrition

Calories: 388kcal

Nutrition Facts

Serving: 1 bowl / Calories: 388kcal / Total Fat: 15,0g / Saturated Fat: 2,0g / Cholesterol: 0mg / Sodium: 1651mg / Total Carbohydrate: 54g / Fiber: 6,5g / Sugar: 4,6g / Protein: 11,9g / Iron: 2,9mg / Calcium: 82mg / Potassium: 1258mg

*The nutrition facts are calculated without the bread croutons.

Příspěvek CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) se objevil jako první na Plantiful Bakery.