This is what we made for Thanksgiving this year. It’s hands down one of the best recipes we have ever come up with. We got the idea from a non-vegan version of something similar we saw a couple weeks ago. The last time we made pull-apart bread, we used an entirely different method and it didn’t turn out how we hoped, which is why we didn’t publish it on the site. However, this method worked like charm! It was so good dipped in the gravy! We couldn’t stop eating it, and we completely overstuffed ourselves – but we don’t regret it one bit. We used store-bought vegan sausage for this recipe, but you could also make your own if you prefer.
Please let us know in the comments how it turns out for you. Enjoy!
Golden brown, fresh baked bread stuffed with vegan sausage and cheese, served with a side of brown gravy for dipping.
- 5 tsp yeast
- 2 tsp sugar
- 2 cups warm water
- 5 cups flour
- 2 tbsp salt
- 4 tbsp olive oil
- 1/2 onion, finely diced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 package Gimme Lean sausage by Lightlife (or any brand of breakfast sausage you like)
- 1/2 tsp sage
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- 1 1/2 cup Daiya mozzarella (or any kind of vegan shredded cheese)
- 2 tsp Better Than Bouillon (or regular vegetable bouillon)
- 2 cups water
- 2 tbsp flour
- 3 tbsp vegan butter
- 1 tsp oregano
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp soy sauce
- In a large bowl, combine the yeast, sugar and warm water and set aside for 10 minutes to activate.
- Add the flour, salt and olive oil and stir to combine.
- Use your hands to knead the dough for a few minutes and form a large dough ball.
- Cover ball with oil and set aside to rise*.
- Heat oven to 400°.
- While your dough is rising on the counter, saute onions in a pan over medium heat with a little bit of oil.
- After a few minutes, add the carrots and celery and continue to saute, stirring occasionally.
- After another few minutes, add the garlic and saute the veggies until they are tender.
- Remove veggies from pan and place in a large bowl.
- Add a little more oil to your pan and add the Gimme Lean sausage.
- Crumble the sausage until the pieces are relatively small. (I've found that a potato masher works great to break up the pieces).
- Once the Gimme Lean is browned, add to the bowl of veggies and set aside.
- Add the bouillon to 2 cups of hot water and allow to dissolve.
- In a medium saucepan, add the vegan butter and melt over low-medium heat.
- Add the flour and whisk to form a roux.
- Pour in the vegetable broth (water and bouillon) and whisk together until combined.
- Add the soy sauce and spices to the saucepan and continue to stir until it begins to boil.
- Stir continuously until it thickens, about 10 minutes and set aside.
- In the bowl with the veggies and sausage, add the Daiya shreds and the sage, oregano, thyme and salt and mix to combine.
- Grease an oven safe 9"x13" baking dish with some olive oil.
- Prepare your pull-apart bread by rolling out a small ball of dough, about the size of a ping pong ball, and flatten it.
- Take a small scoop of the sausage mixture and place in the center of the flattened out dough and place on a well floured surface, dough facing down.
- Take another small flattened ball of dough and put another small scoop of the mixture in the middle and place this layer on top of the first one.
- Repeat this step 3 or 4 more times and place the whole pile in the baking dish sideways.
- Do this until you have filled up your entire baking dish.
- Pour 1/2 of the gravy over the top of the dish and bake for 40-45 minutes until golden brown on top.
I put my dough in a bowl on top of another bowl filled with hot water and then I cover it with a towel to rise. The amount of dough you need will depend on the size of your baking dish. If you don't have the same size dish we used, you may need to scale the amount of dough up or down to accommodate your dish.
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