Asian-Inspired Vegan Stuffed Bread

Introduction
Experience the delightful fusion of traditional stuffed bread with a vegan twist. This Asian-inspired vegan stuffed bread is packed with aromatic herbs, spices, and a hearty filling, making it the perfect comfort food for any time of the day.
Ingredients
- 2 cups all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp yeast
- 3/4 cup warm water
- 2 tbsp olive oil
- 1 cup finely chopped mushrooms
- 1/2 cup grated carrots
- 1/2 cup finely chopped red bell peppers
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp ground black pepper
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm water and olive oil to the dry ingredients and knead into a smooth dough.
- Cover the dough and let it rise for 1 hour.
- Heat sesame oil in a pan, add garlic, ginger, mushrooms, carrots, and bell peppers. Cook until soft.
- Add soy sauce, black pepper, and green onions to the pan. Cook for another 2 minutes.
- Roll out the dough into a rectangle. Spread the vegetable mixture evenly on top, leaving a small margin around the edges.
- Roll the dough tightly from one end to the other and seal the edges.
- Place the roll seam-side down on a baking sheet. Let it rise for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 25-30 minutes or until golden brown.
- Remove from oven, sprinkle chopped cilantro on top, and serve warm.
Enjoy this warm, flavorful vegan stuffed bread as a standalone meal or pair it with a light salad for a complete dining experience. It's sure to become a beloved addition to your culinary repertoire!
Hiroshi
Nutritionfacts | Calories: 250 per serving, Fat: 6g, Carbohydrates: 40g, Protein: 7g |
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Preparation Time | 2 hours |
Allergy Information | Gluten, Soy, Sesame |