Vegetarian Chicken Bread
Discover the irresistible charm of Vegetarian Chicken Bread—a wholesome, plant-based twist on the classic stuffed bread recipe. Perfectly homemade, this savory loaf combines a soft, golden exterior with a flavorful filling of vegetarian chicken substitute, aromatic spices like cumin, coriander, and turmeric, plus fresh cilantro for a burst of freshness. The dough is enriched with a mix of all-purpose and whole wheat flour for a hearty texture, while sesame seeds on top deliver a delightful crunch. Prepped and baked with love, this versatile bread works as a crowd-pleasing appetizer, a delightful snack, or even a unique centerpiece for your next family dinner. Whether served warm or at room temperature, Vegetarian Chicken Bread is sure to tantalize your taste buds while highlighting the delicious possibilities of meat-free cooking!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 packet Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1.5 cups Water
- 3 tablespoons Olive oil
- 300 grams Vegetarian chicken substitute
- 1 medium size, chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon Ginger paste
- 1 minced Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Cilantro
- 1 beaten, for egg wash (Optional for a golden crust) Egg
- 2 tablespoons Sesame seeds
Instructions
In a large mixing bowl, combine all-purpose flour, whole wheat flour, instant yeast, 2 tablespoons sugar, and 1 teaspoon salt.
Gradually add water and olive oil to the dry ingredients and knead to form a smooth and elastic dough. This will take about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
In the meantime, prepare the filling. Heat 1 tablespoon olive oil in a pan over medium heat.
Add chopped onion, minced garlic, and ginger paste. Sauté until the onion is translucent.
Add minced green chili, turmeric powder, cumin powder, coriander powder, red chili powder, and 1 teaspoon salt. Cook for another 2 minutes.
Add the vegetarian chicken substitute to the pan and cook for 5-7 minutes until heated through and well mixed with the spices.
Turn off the heat and stir in the chopped cilantro. Set the filling aside to cool.
Once the dough has risen, punch it down and roll it out on a lightly floured surface to form a rectangle about 1/4-inch thick.
Spread the prepared filling evenly over the dough, leaving a 1-inch border on all sides.
Roll up the dough tightly into a log, tuck in the edges, and place it seam-side down on a greased baking sheet.
Cover the bread with a cloth and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the top of the bread with the beaten egg if using, and sprinkle generously with sesame seeds.
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and cooked through.
Allow the bread to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 345 mg | 7% | |
*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.
