Vegan Chicken Bread

Discover a delicious twist on a classic with Vegan Chicken Bread—an irresistible fusion of soft, golden bread and savory plant-based filling. This recipe combines fluffy, homemade dough made from all-purpose flour, instant yeast, and olive oil with a hearty filling of vegan chicken strips, sautéed onions, red bell peppers, and a flavorful blend of garlic, soy sauce, paprika, and nutritional yeast. Perfect for vegans and non-vegans alike, this dish is ideal for lunch, dinner, or even as a showstopping party appetizer. Baked to perfection, each loaf is brushed with dairy-free milk and optionally topped with sesame seeds for an extra touch of texture and flavor. With minimal prep time and simple ingredients, this comforting, protein-packed bread will quickly become a household favorite.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

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)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.

Step 2

Add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the minced garlic and chopped red bell pepper to the onion and cook for another 3-4 minutes until softened.

Step 7

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.

Step 8

Once the dough has risen, punch it down and divide it into two equal portions.

Step 9

Roll each portion into a rectangle approximately 12x6 inches in size.

Step 10

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.

Step 11

Preheat your oven to 375°F (190°C).

Step 12

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.

Step 13

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 14

Allow to cool slightly before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(1177.9g)

Amount per serving	% Daily Value*
Calories	2170.7

Total Fat 43.1g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3971.3mg	0%
Total Carbohydrate 350.4g	0%
Dietary Fiber 30.4g	0%
Total Sugars 23.6g
Protein 98.7g	0%

Vitamin D 12.5IU	0%
Calcium 353.7mg	0%
Iron 27.8mg	0%
Potassium 1782.1mg	0%

*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.

Source of Calories

Fat: 17.8%

Protein: 18.1%

Carbs: 64.2%