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. Slide the loaves (still on the parchment paper) onto the pizza stone or oven steel. If you don't have a stone or steel bake the loaves on the cookie sheet.
- 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.