Vegan Cheezy Meaty Pizza Breads

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I have to admit, I’ve been VERY afraid of making bread buns because I tried doing that a month or so ago, and it turned out really bad. Like, the type that taste hard, and looks terrible, and for some reason, won’t brown and is super dry. I’m sure you’ve all had experiences like that.

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But for some reason the other day, I managed to make perfect bread buns. So since then, I’ve been so motivated to make more because I can just use the base recipe and change little things to make it taste different, kind of like changing the flavours of cake.

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I know I’m not using ALL whole wheat flour because I still love that light fluffy white flour taste, so I kind of just combined both. I thought that way, we get some whole wheat but still have it taste really awesome, just like white flour.

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I really really love Trader Joe’s mozzarella shreds. They’re soy free and just melts SO FREAKING WELL! I just love the rich taste of that. Though you can use others too like Daiya and should work just as well. But I would still recommend to use Trader Joe’s if you can.

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Wow, I was just blown away by how this turned out, especially that I didn’t even use any pizza sauce. The bread was so freaking delicious that I wish I made three more of them, or five. Be sure to eat it from the oven as soon as it’s done because it tastes the absolute best then!

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Vegan Cheezy Meaty Pizza Breads

1/2 cup warm water
1/4 cup white grape juice
1 tablespoon yeast
1 cup bread flour
1 cup whole wheat pastry flour
1 tablespoon malted barley flour
1 tablespoon extra light olive oil
1 tablespoon vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
4 cloves garlic

Topping
1/3 cup chopped yellow onion
4 cloves garlic
1 teaspoon fennel seeds
1 tablespoon extra light olive oil
1/8 teaspoon Himalayan/sea salt
1 small Roma tomato
2 tablespoons tvp-textured vegetable protein (combined with 1 tablespoon warm vegetable broth, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder & a small pinch of Himalayan/sea salt)
2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
A small sprinkle red pepper flakes
A few sprinkles ground pepper
A few sprinkles fennel seeds
A few sprinkles Himalayan/sea salt
1 teaspoon white sesame seeds

Dough: Combine the warm water (be sure it’s a little warmer than usual if the grape juice is from the fridge) and grape juice together and stir it up. Be sure the liquid is lukewarm, then add the yeast in and stir until the yeast dissolves.

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In a large bowl, combine the bread flour, whole wheat pastry flour, malted barley flour, olive oil, the tablespoon of vegan mozzarella cheese, fennel seeds, dried oregano, garlic, salt and pepper. Then, peel and chop the garlic into a few pieces and add it in too.

Stir with a spoon, then knead the dough with your hands until it becomes smooth, silky and elastic. It should not be sticky and should be super smooth looking.

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Cover the bowl with a lid or damp towel and leave it in a warm place to rise for a couple of hours. I turn the oven on for about 5 minutes or so just to warm it up, then turn off the oven and leave the bowl in there.

After it has risen about double its size, punch the dough down.

Then, preheat oven to 475°F (246°C).

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Split the dough in half, and roll each one into a ball, then flatten the dough with a rolling pin until it’s an flat oval shape. Though, the dough should not be too flat.

Spray a 9×13 inch oven tray with non-stick cooking oil on the bottom, then leave it in the tray for about 10 minutes to rise a little.

Topping: Meanwhile, chop the yellow onion into strips, then dice the garlic and put it in a bowl with the teaspoon of fennel seeds. Add the extra light olive oil and 1/8 teaspoon Himalayan/sea salt, and mix it up well.

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Spread half of this mixture onto the top of one bun, then the other half on the second bun. Try and press it into the bun as much as you can.

Slice the tomato in thin pieces and lay a few (however many that fits) on both of the buns. Try and press it in as well.

Pour a tablespoon of vegetable broth in a tiny bowl and heat it in the microwave for about 10 seconds, then mix it with the tvp, paprika, onion powder and pinch of salt. Stir until it’s all even, then add it on top of the buns. Try to press those in too.

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Then, sprinkle on one tablespoon of cheese on each bun, and finally, top it with the red pepper flakes, ground pepper, fennel seeds, salt and sesame seeds (be sure you add equal amounts in each).

Give the top a generous spray of non-stick cooking oil (preferably canola oil), and bake in the oven for about 18-20 minutes or until the top is golden brown.

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Vegan Cheezy Meaty Pizza Breads
Serves: 2
 

Ingredients
  • ½ cup warm water
  • ¼ cup white grape juice
  • 1 tablespoon yeast
  • 1 cup bread flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon malted barley flour
  • 1 tablespoon extra light olive oil
  • 1 tablespoon vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • 4 cloves garlic
Topping
  • ⅓ cup chopped yellow onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 tablespoon extra light olive oil
  • ⅛ teaspoon Himalayan/sea salt
  • 1 small Roma tomato
  • 2 tablespoons tvp-textured vegetable protein (combined with 1 tablespoon warm vegetable broth, ½ teaspoon smoked paprika, ½ teaspoon garlic powder & a small pinch of Himalayan/sea salt)
  • 2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
  • A small sprinkle red pepper flakes
  • A few sprinkles ground pepper
  • A few sprinkles fennel seeds
  • A few sprinkles Himalayan/sea salt
  • 1 teaspoon white sesame seeds

Instructions
  1. Dough: Combine the warm water (be sure it’s a little warmer than usual if the grape juice is from the fridge) and grape juice together and stir it up. Be sure the liquid is lukewarm, then add the yeast in and stir until the yeast dissolves.
  2. In a large bowl, combine the bread flour, whole wheat pastry flour, malted barley flour, olive oil, the tablespoon of vegan mozzarella cheese, fennel seeds, dried oregano, garlic, salt and pepper. Then, peel and chop the garlic into a few pieces and add it in too.
  3. Stir with a spoon, then knead the dough with your hands until it becomes smooth, silky and elastic. It should not be sticky and should be super smooth looking.
  4. Cover the bowl with a lid or damp towel and leave it in a warm place to rise for a couple of hours. I turn the oven on for about 5 minutes or so just to warm it up, then turn off the oven and leave the bowl in there.
  5. After it has risen about double its size, punch the dough down.
  6. Then, preheat oven to 475°F (246°C).
  7. Split the dough in half, and roll each one into a ball, then flatten the dough with a rolling pin until it’s an flat oval shape. Though, the dough should not be too flat.
  8. Spray a 9×13 inch oven tray with non-stick cooking oil on the bottom, then leave it in the tray for about 10 minutes to rise a little.
  9. Topping: Meanwhile, chop the yellow onion into strips, then dice the garlic and put it in a bowl with the teaspoon of fennel seeds. Add the extra light olive oil and ⅛ teaspoon Himalayan/sea salt, and mix it up well.
  10. Spread half of this mixture onto the top of one bun, then the other half on the second bun. Try and press it into the bun as much as you can.
  11. Slice the tomato in thin pieces and lay a few (however many that fits) on both of the buns. Try and press it in as well.
  12. Pour a tablespoon of vegetable broth in a tiny bowl and heat it in the microwave for about 10 seconds, then mix it with the tvp, paprika, onion powder and pinch of salt. Stir until it’s all even, then add it on top of the buns. Try to press those in too.
  13. Then, sprinkle on one tablespoon of cheese on each bun, and finally, top it with the red pepper flakes, ground pepper, fennel seeds, salt and sesame seeds (be sure you add equal amounts in each).
  14. Give the top a generous spray of non-stick cooking oil (preferably canola oil), and bake in the oven for about 18-20 minutes or until the top is golden brown.


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