VEGAN STUFFED BREAD

Vegan stuffed bread with homemade pesto, sun-dried tomatoes, and vegan cheese. You surely haven't tried this kind of bread yet. It is super filling and perfect for a family or friends gathering.

You can watch the video on IGTV.

Recipe

preparation time: 1 hour 15 minutes

baking time: 30 minutes

Ingredients:

Dough:

- 500g (3 cups) of white flour

- 20g (1 heaped tbsp) of salt

- 15g (1 tbsp) of sugar

- 275ml (1 cup and a tbsp) of water

- 1 package of dry yeast

Herb pesto:

- 150g (1 cup) of cashews

- 40g (1 cup) of herbs (chive, parsley, basil, oregano)

- 30g (1/4 cup) of pine nuts

- 2 tsp of garlic powder

- 1 tsp of salt

- pinch of pepper

- 110ml (1/2 cup) of olive oil

-25g (1/4 cup) of vegan parmesan

Other:

- 150g (2/3 cup) of vegan cheese (mozzarella or any other)

- 100g (2 cups) of sundried tomatoes

Method:

Dough:

1. Knead the dough with the listed ingredients (white flour, dry yeast, salt, sugar, water). Knead for a few minutes. The dough shouldn’t be too wet, so add flour if necessary.

Let the dough rise for at least 1 hour.

Herb pesto:

2. Boil cashews for at least 20 minutes or let them soak overnight. Strain them and add them to the blender. Add herbs, pine nuts, spices (garlic powder, salt, pepper), oil, and vegan parmesan. Blend for 2-3 minutes, or until you get a bit denser pesto.

3. Slice the cheese and tomatoes.

4. On a floured surface, roll out the dough to a thickness of 0,5 cm. It should be longer in length than in width.

5. Spread pesto on the whole dough, a few cm to the edge.

6. Add sundried tomatoes to the higher half of the dough and that add vegan cheese on top of the tomatoes.

7. Start to roll the dough towards you and shape it into a circle (join both ends of the roll together).

8. Move the bread to a tray with parchment paper and apply a little bit of oil on top.

9. Bake for 30 minutes at 180℃ (350℉).

10. When the bread is done, cover it with a wet cloth for 5 minutes.

Slice it and enjoy!