10.10.2012

Let your crock pot do the work: Vegan cheesy garlic bread

A few months ago I made my first batch of vegan monkey bread ever. Actually, I made my first batch of monkey bread ever  (vegan or not).

It was basically by luck that I stumbled across accidentally vegan refrigerated biscuit mix, but because I don't   like to rely on those types of things I decided to try a dinner version of monkey bread with my own dough mix.

And because I've got a lot of crock pot soups and dinners in your future, I figured it'd be rude not to provide you with this uber delicious vegan cheesy garlic pull apart bread ... courtesy of your crock pot.

So this recipe CAN be done if you can get your hands on three small canisters of vegan refrigerated biscuit dough, but if you've got some extra time, just give this homemade version a whirl.


Vegan Cheesy Garlic Pull Apart Bread
(serves 6-8)
Ingredients:
3.5 cups all purpose flour
4 tsp baking powder
1 tsp salt
1/3 cup vegetable shortening
1 1/4 cup almond milk
1 stick vegan butter (any kind will do)
2 TBS minced garlic (more or less to taste)
1/2 cup vegan parmesan (I used Galaxy Foods Vegan Sprinkles)
1 TBS Italian seasoning

Directions:
Mix together flour, baking powder and salt. Cut in vegetable shortening until the mixture is coarse crumbles. Stir in milk and knead for three to five minutes. Roll into 1/2 inch thick dough and then using a cookie cutter or knife, break off 50-cent sized pieces of dough. Coat your crock pot with cooking spray and then align the pieces along your crock pot. My crock pot is a biggie, so I don't really have to layer very many of these pieces. If you do, it's not a big deal, just add 30-60 minutes to your cooking time.

Once the pieces are layered, take a stick of butter and melt it in your microwave. Add the minced garlic into melted butter and pour over your dough mixture in the crock pot. Top with parmesan cheese (feel free to add more or less to taste) and Italian seasoning.

Cook on high for three hours or until the edges and top of the bread is golden brown. (It took my crock pot about two hours and 45 minutes, but a friend who has a smaller one needed almost four hours).

10 comments:

  1. Oh my this looks amazing! Looks like the perfect compliment to good old fashioned spaghetti and "meatballs"!

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  2. Yum! It sounds like I need to get better acquainted with our crock pot! :)

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  3. A bread that can be made in the crock pot?! I'm trying it!

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  4. This looks so good I can't believe I never thought to try this. We're big monkey bread fans in this house, so I"m sure this will be a hit!

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  5. Vegan cheesy garlic bread looks wonderful! I'm pleased to have found your blog. It's nice to encounter another vegan mama. :)

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  6. You call this a vegan bread -- but you list butter and parmesan in your recipe. Are you referring to some kind of vegan butter and vegan parmesan product, and if so, which do you recommend? Or do you mean this is vegetarian (not vegan) cheesy bread?

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  7. See, I saw that too. Weird. Butter and parmesan - presumably you could adapt it, but at a vegan blog, you should probably do that legwork for your readers... :-)

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  8. Everything that appears on my blog is vegan. For the most part there isn't any kind of specific vegan butter I use over the other, just whatever I can get on sale. I did make the mistake of assuming most of my audience (which I presumed were other vegans lol) knew what vegan substitutes were out there for these products, like Earth Balance butter and Galaxy's Vegan Parmesan sprinkles. For 2013 I promise to start including what brand I'm using and/or specifically say "vegan" butter. Thanks for the feedback! :)

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  9. How well do you think coconut milk would substitute for the almond milk? (for allergy purposes..)

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    1. Consistency wise it would be excellent, probably a touch creamier! I can't vouch for flavor, but between the vegan butter, garlic and parmesan it would probably mask it some. I also would try hemp, flax or oat milk if those were allergy-free for you. Let me know if you try it out and how it turns out. In the future, I'll try to use a variety of milks for recipes!

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