Vegetarian or vegan sausage bread is a braided loaf of homemade bread that is over-stuffed with Vegan sausage and cheese. So good that even a meat-lover won’t be able to tell it’s Vegan or Vegetarian. Serve it with homemade marinara sauce as a dipper.
Sausage Bread is a family favorite in our household. This is a recipe that has been in my husband’s family for years and is a favorite for our family get-togethers. This bread is traditionally made with pork sausage, either spicy or mild. However, with the new plant-based meats, I am taking some of my favorite meat recipes and using plant-based protein in them. This vegetarian or vegan sausage bread was a hit. I don’t think the meat lovers even realized they were eating plant-based meat-substitutes. Make some and SHHH don’t tell anyone it isn’t real meat.
What Will I Need to Make Vegetarian or Vegan Sausage Bread.
I make my own bread dough for this sausage bread, (click here for the recipe). Note, this dough recipe makes enough for 2 loaves, so make half of a recipe. However, if you don’t have time or aren’t inclined, purchasing pizza dough works also.
The filling is a plant-based Italian style sausage. I like to use either Beyond Meat Or Pure Farms for my recipes. I used Pure Farms for this recipe. Saute the sausage until it is browned and crumbly. Then saute onion, garlic, chopped red peppers, and chopped sun-dried tomatoes. Mix all together and add Italian seasoning. Let it cool before using it. Finally you need cheese. You will want a combination of mozzarella, cheddar, and parmesan cheese. For a Vegan sausage bread, skip the cheese or use a vegan cheese alternative. Either choice is delicious.
Here is How you Assemble and Bake the Vegetarian or Vegan Sausage Bread.
- If you purchased dough, let it come to room temperature and start to get a little puffy.
- Roll the dough out into a large rectangle, about 12 X 16-inches.
- Cover the center of the rectangle with the cooled sausage mixture and then the cheese.
- Cut slits along the edges of the rectangle to form multiple stips of dough.
- Crisscross the strips over the filling. It will look kind of look like a mummy when you are all done.
- Lightly cover with plastic wrap. I spray the plastic wrap with a little non-stick spray to keep it from sticking.
- Let the loaf rise for 30 -45 minutes or until nice and puffy.
- Preheat the oven to 425-degrees, during the last 30 minutes of rising.
- Just before baking, brush the top with a mixture of corn syrup and water. This gives the loaf a beautiful brown color when baked.
- Bake 15 minutes at 425-degrees and then reduce the temp to 375-degrees and bake for 30 more minutes. The internal temperature of the loaf should be at least 205-degrees.
- Let it cool to slightly warm, slice and serve with a warm marinara sauce for dipping.
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- oven stone or oven steel
- 1 lbs bread dough (450 grams) dough from my pizza dough recipe or 1 lb of frozen bread dough.
- ½ lb sausage (225 grams) Vegan plant-based sausage, Italian style ground
- 1 med onion diced
- ¼ red bell pepper (50 grams) diced
- 1 clove garlic minced (optional)
- 1½ tsp Italian seasonings
- ¼ cup sun-dried tomatoes (40 grams) diced (optional)
- 1 cup mozzarella cheese (100 grams) grated (optional or use vegan cheese)
- ½ cup cheddar cheese (50 grams) grated (optional or use vegan cheese)
- 2 Tbsp parmesan cheese grated (optional or use vegan cheese)
- 1 cup marinara sauce for dipping
- Purchase or make 1 lb of Pizza Dough. Click here for my recipe
- Saute the Vegan Plant Based Italian sausage until it is well browned. Remove sausage from the pan into a mixing bowl. Drain all but 1 TBSP of the fat from the pan.
- Saute the chopped onions in the fat until the onions are translucent. Add the diced red peppers and garlic. Saute for another minute.
- Add the browned Vegan Sausage, Italian seasonings, and sundried tomatoes stir to mix well. Let the mixture cool to room temperature before adding it to the dough.
- Roll the dough out on a lightly floured surface until it is a 12 by 16-inch rectangle.
- Add the cooled filling and cheese to the dough. For a Vegan loaf; skip the cheese or substitute a vegan pizza cheese. Cut the edges as demonstrated in the picture.
- Braid the loaf by folding the end strip of dough up over the filling and overlapping alternating side strips to form the braid. Place loaf on a parchment covered sheet pan. Cover the loaf loosely with plastic wrap.
- Let the loaf rise in a warm place for 30 - 60 minutes or until slightly puffy. While the loaf is rising, put a pizza stone or pizza steel in the oven and preheat your oven to 425 degrees. If you don't have a pizza stone or steel, bake the loaf on the sheet pan.
- Once the loaf is puffy, brush with a mixture of equal parts corn or agave syrup and water. This helps the loaf brown. Alternately, you can use an egg wash.
- Bake for 15 minutes at 425 degrees then reduce the temperature to 375 degrees and bake another 30 minutes. Remove from oven and cool slightly on a cooling rack. Slice and serve with warm marinara sauce for dipping.