Category Archives: Vegan Recipes

Vegan Sourdough Cinnamon Rolls and Sticky Buns

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This recipe is a revision of my previous cinnamon roll recipe and I have to say it’s *even better!* There is also the option to make sticky buns, rather than just “plain” cinnamon rolls. I included the icing/drizzle instructions, but you honestly don’t need icing and would not want it for the sticky buns.

Ingredients

Rolls

  • 460g (3 ⅔ cups) flour
  • 1/2 cup vegan butter 
  • 1 cup non-dairy milk, warmed slightly
  • 100g (about ½ cup) active sourdough starter
  • 50g (¼ cup) sugar

Cinnamon Filling

  • 200g (1 cup) brown sugar
  • 4 tablespoons vegan butter
  • 40g flour (¼ cup)
  • 1.5 tablespoons cinnamon

Pecan Topping (for sticky buns)

  • 1 cup pecans (coarsely chopped)
  • 1/2 cup maple syrup
  • 250g (½ cup) turbinado sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegan butter 

Icing (for cinnamon rolls)

  • 1 cup confectioner’s sugar
  • 1-2 tbsp non-dairy milk
  • 1 tsp maple syrup

Process

  • Mix flour and butter with hand or mixer until a sandy consistency.
  • Add remaining dough ingredients and mix (if using a stand mixer, use dough hook). Mix with dough hook for about 5 minutes or mix and knead for 10 minutes until it comes together into a soft ball. Try not to add more flour, but if you have to, do so just a tablespoon at a time.
  • Cover with a towel or lid (be sure there is room for it to rise) and set on the counter spot overnight or until it doubles.
  • If you allow it to double and don’t have time to cook, you can make the rolls and then refrigerate!
  • The next morning or after dough has risen, preheat oven to 350°F.
  • To make the cinnamon filling, melt the butter and mix in the other ingredients. Pinch with fingers to mix well and get the cinnamon distributed. 
  • Lightly coat counter or cutting board and roll out dough into a rectangle (about ¼ to ⅓ inch thick) and spread the cinnamon evenly to all edges.
  • From the long edge, roll the dough into a “log.”
  • Use a sharp knife to cut your rolls about 1-2 inches in height. I did them about 2 inches this time, which resulted in 8 rolls.

  • For cinnamon rolls – Place the rolls in a lined or non-stick baking pan. separated to allow for spreading.
  • For sticky buns – Sprinkle the turbinado sugar across the bottom of a lined or nonstick baking pan. Add in the pecans, evenly distributed. Mix the butter and maple syrup and pour over the pecans and sugar. Then place the rolls in the pan, separated to allow for spreading.
  • Bake for 25-35 minutes or until they are lightly golden. 
  • Remove from the oven and allow to cool. For sticky buns, only cool for 10 minutes and then remove from pan. For cinnamon rolls, cool as long as desired.
  • For cinnamon rolls, if desired – While the rolls are cooling, mix the icing ingredients until smooth and then drizzle over cooled rolls.

Salsa Verde with Roasted Tomatillos

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Spicy, fresh, and delicious. This salsa verde is also easy to make.

Ingredients
2 lbs tomatillos
4 cloves garlic
1 medium onion
2 jalapeños
3 tbsp olive oil
1 small bunch fresh cilantro or 2 tablespoons dried cilantro
1 lime, juiced

Process
Preheat oven to 400*
Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic.
Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little more annoying).
Place in the oven for about 10 minutes. Remove and add tomatillos, drizzling with remaining oil.
Roast until the garlic and onions are soft and have begun to brown. You can go longer if you want a more roasted taste.
Remove from oven and allow to cool.
Slice open the jalapeños and remove seeds.
Add everything to a food processor or blender. Add cilantro (remove stems if fresh) and lime juice. Pulse to desired smoothness.
Chill and serve with tacos, burritos, nachos, enchiladas, etc.


Half-Einkorn Sourdough Boules

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Einkorn flour is not the easiest flour to work with. I’ve now made four batches of bread using this flour and one was ok, one was a total failure, another fine, and this most recent batch, with my own percentages, is the best. It’s a 44% einkorn loaf, so you don’t get quite as much of the advantage of this heirloom grain, but it’s better than nothing! And it gives a nice depth and beauty to the bread, as well!

Levain (or just make sure you have enough of your starter to spare)

  • 35g starter
  • 35g all purpose flour
  • 35g wheat, rye, or einkorn flour
  • 70g room temperature water

Dough

  • 500g bread flour
  • 400g einkorn flour
  • 685g room temperature water
  • 175g levain
  • 18g sea salt

Process

Early morning prepare the levain in a glass or plastic container. Cover lightly and set in a warm place (I use my oven with the heat off but the light on).

About 90 minutes before you expect the levain starts to be doubled, begin your autolyse by mixing the two flours and 660g of room temperature water. Fully incorporate the water and flour. It may seems a little drier than you expect. Einkorn works oddly. It will get looser over time. Allow the flour and water mix to sit for 90 minutes near your starter (in the same warm place).

After the 90 minute autolyse, add the levain and 15g of water and fold in. Rubaud knead gently for 1 minute. Allow to rest for 30 minutes.

Next, add the salt and the last 10g of water. Rubaud knead for 1 minute, then rest for 15. 

Begin your stretch and folds. After the first one, do another in 15 minutes, and then 3 more at 30 min intervals. 

Set your dough aside to finish the bulk rise for about 1 to 1 1/2 hours. You only want to allow this to rise about 25-30% When it’s done it should be showing signs of fermentation and bubbling and have gotten looser looking (I completely forgot to take pictures!). Divide into two pieces and shape into a round. I won’t try to describe how to do that here, but this page is an excellent resource! Rest 20 minutes, final shape, and then place in a well-floured (seriously, this dough requires it to be well floured) or cloth-lined batard/basket/bowl. If it gets too lax to wait for 20 minutes, just go ahead and final shape.

Place in the fridge, covered, overnight. I use a very large plastic bag that I trap some air in so it won’t stick to the bread.

In the morning, preheat the oven to 500* with your dutch oven inside for a full hour (or 450 if you are using a clay or stone baker). Take the bread from the fridge, tip out onto a piece of parchment, score, and place in your dutch oven. Bake 20 minutes with the lid on at 500* and then another 30 with the lid off at 450* (or 25 with lid on and 30 with lid off if you are starting at the lower temp). 

If you give it a try, let me know!