Vegan Chicken Bread
Perfectly crafted for plant-based food lovers, this Vegan Chicken Bread recipe offers a delightful twist on a classic savory loaf. Featuring a soft, homemade dough wrapped around a flavorful filling of seasoned vegan chicken strips, sautéed onions, garlic, and red bell peppers, this dish is packed with rich, umami flavors. Enhanced with soy sauce, nutritional yeast, and a touch of paprika, the filling provides a satisfying meaty taste without any animal products. Topped with a brush of dairy-free milk and optional sesame seeds for an irresistible golden crust, this bread is ideal as a hearty appetizer, party snack, or even a unique lunch option. Easy to make and ready in under two hours, this vegan bread recipe is a must-try for anyone seeking comforting, dairy-free, and egg-free baked goods.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 1 tablespoon Olive oil
- 1 cup Vegan chicken strips
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 Red bell pepper, finely chopped
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Nutritional yeast
- 2 tablespoons Dairy-free milk
- 1 tablespoon Sesame seeds (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If necessary, add a little more flour to prevent sticking.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a skillet over medium heat, add a small amount of oil and sauté the chopped onion until translucent.
Add the minced garlic and chopped red bell pepper to the onion and cook for another 3-4 minutes until softened.
Add the vegan chicken strips to the skillet along with soy sauce, black pepper, paprika, and nutritional yeast. Stir well and cook until the mixture is heated through and well combined. Set aside to cool.
Once the dough has risen, punch it down and divide it into two equal portions.
Roll each portion into a rectangle approximately 12x6 inches in size.
Spread half of the vegan chicken mixture lengthwise on each rectangle, leaving a margin along the edges, then roll the dough over the filling, sealing the ends.
Preheat your oven to 375°F (190°C).
Place the rolls seam-side down on a baking tray lined with parchment paper. Brush the tops with dairy-free milk and sprinkle with sesame seeds, if using.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool slightly before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 23.6 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 354 mg | 27% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
