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CHEESY POTATO BREAD
Recipe:
Ingredients:
FOR THE DOUGH
1/4 cup + 3 tbsp (105ml) dairy-free milk
1/2 tsp salt
1 tsp dry yeast
1 1/4 cups (155g) plain flour
FOR THE FILLING
1 cup (120g) potatoes, peeled and
diced
1 tbsp olive oil (plus more to fry the
bread)
2 cups (150g) cremini mushrooms,
finely diced
1/2 tsp salt
1 cup (120g) dairy free cheese
Instructions:
STEP 1: In a large mixing bowl, combine the dairy-free milk, salt and yeast. Then, gradually sieve in the flour. Knead for a few minutes using your hands to form a dough, then cover and set aside for 15 minutes.
STEP 2: Cook the potatoes in a saucepan for 15 minutes, until fork tender. Then, drain and mash them thoroughly.
STEP 3: Meanwhile, heat the olive oil in a skillet over a medium-high heat and cook the mushrooms for 5 minutes, until they shrink down and soften fully.
STEP 4: Add the mushrooms to the potatoes together with the salt and dairy-free cheese. Mix together well.
STEP 5: Transfer the dough onto a lightly floured surface and divide into two. Roll each section out into a circle around 1/2 an inch in thickness. Place the filling in an even layer in the middle of one of the circles, then place the other one on top. Press down on the edges to seal.
STEP 6: Add a thin layer of olive oil to a skillet over a medium-high heat. Cook the potato bread for 5 minutes, then flip and cook for 3 minutes more on the other side.
Serve immediately when crispy and golden brown.
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