Vegan Breads & Spreads - Learn from Masterchef India

PREP TIME:1hr COOKING TIME: 20mins SERVES:3-4

Ingredients
Starter 1
¼ cup Whole Wheat Flour
½ cup Water

Starter 2
1cup Whole Wheat Flour
1cup Water
2tbsp Coconut Sugar
1tbsp Instant Yeast

Bread
2cups Whole Wheat Flour
1tsp Salt
3tbsp Light Olive Oil
1tsp Lemon Juice
Oil for brushing(optional)
Sesame Seeds to garnish(optional)

Method

Starter 1
1.In a pan add water and flour, mix well.
2.Turn on medium flame and cook till it forms a shiny, smooth lump.
3.Let it cool

Starter 2
1.In a bowl, add water, yeast, sugar and flour.
2.Mix till you see no lumps.
3.Keep it covered for an hour.
4.You will see a bubbly, sponge-like mixture.

Bun Making
1.After an hour, add the Starter 1, flour and salt to the Starter 2 and start kneading.
2.Add rest of the ingredients and knead for 5mins.
3.Check if it needs more water or flour, add 1 tbsp at a time and knead further for 5mins.
4.Rest the dough for 15mins.
5.Portion into 10-12 and roll to make buns.
6.Place on a greased/parchment-lined pan, sprinkle the seeds and let them rest for 20- 30mins till doubles in size.(depends on the temperature on the place you are located)
7.Bake at 220 C for 15-18mins till the top is brown enough.
8.Cool for 15-20mins, before you serve

Watch the video to learn this trendy beautiful edible artsy bread.

PREP TIME:45mins COOKING TIME:25mins SERVES:3-4

Ingredients
2 ½ cup Whole Wheat Flour
1cup Warm Water
2tbsp Light Olive Oil
2tsp Coconut Sugar
2tsp Pink Salt
1.5tsp Instant Yeast
1tbsp Garlic(Optional)
1tsp Mixed herbs(Optional)

Method
1.Warm the water to a temperature that is comfortable to touch.
2.In a bowl, pour the water, add sugar and yeast, mix well. Cover and keep aside for 5-7 min still the yeast is activated(the water would be bubbly).
3.Add rest of the ingredients and knead into a soft dough.
4.Cover and leave aside for 30-45mins, till doubled.
5.In a greased pan, tap & stretch the dough to the sides.
6.Brush some oil(optional).
7.Decorate with capsicum/greens/seeds/herbs of your choice.
8.Bake in a preheated oven at 220 C for 20-25mins.(the top will begin to brown, you can choose how much-you can decide to bake further accordingly)
9.Cool for 10mins and demould.
10.Cool further on a wire rack and serve warm.

Tips/Hacks
1.The dough shouldn’t be over-proofed, so keep a close watch till it doubles

INGREDIENTS

70gm Flour

50ml Water

¼ tsp Yeast

¼ tsp Salt

1tsp Mixed Herbs

METHOD

1.Make a dough of ingredients.

2.Rest for 45mins-1hour.

3.Portion in 10-12 and roll into sticks.

4.Let to rest for 20mins on a baking try.

5.Bake in a pre heated oven at 200C for 12mins,drop the temperature to 160C and bake for 10mins.

STORAGE:Air tight container.

SHELF-LIFE:7days outside in an air tight container.

MAKES:10-12 sticks

INGREDIENTS

Starter 1

19gm Whole Wheat Flour

47ml Plant Milk

47ml Water

Starter 2

75g Whole Wheat Flour

157ml Water

17gm Coconut Sugar/Jaggery

1+ 3/4tsp Instant Yeast

Bread

150g Whole Wheat Flour

3/4tsp Himalayan Salt

28ml Olive Oil

3/4tsp Lemon Juice

METHOD

1.Cook ingredients from starter 1 to form a slurry and set it aside to cool.

2.Mix ingredients from starter 2 to form a paste like mix, set to ferment for an 1hour.

3.Mix 1 & 2 with bread ingredients- flour, salt & lemon juice. Knead using a kitchen aid or manually.

4.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

5.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

6.Shape into a log to fit the bread pan.

7.Rest for 20-25mins covered with a wet cloth.

8.Place in a pre-heated oven at 200C for 30-35mins.

9.Let in cool for 20mins before demoulding a cooling further on a wire rack.

OPTIONAL:Brush Oil/Top with seeds.

STORAGE:Air tight container

SHELF-LIFE:3 days room temperature/7days refrigerated.

MAKES: 400-420gm Loaf

PAN SIZE:8*4

INGREDIENTS

Starter

70gm Whole Wheat Flour

12gm Sugar

3gm Yeast

146ml water

Bread

140gm Whole Wheat Flour

25ml Oil

1tsp Salt

1/2 tsp Lemon Juice

1-1.5tsp water or more if required

METHOD

1.Mix ingredients of starter 1 to make a paste like mix and set aside for 1hour.

2.Mix starter 1 with bread -flour, salt & lemon juice. Knead using a kitchen aid or manually.

3.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

4.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

5.Portion,shape and place them in a baking tray.

6.Rest covered with a wet cloth for 25-30mins.

7.Bake in a pre-heated oven at 220C for 25mins.

8.Let in cool for 20mins before demoulding a cooling further on a wire rack.

OPTIONAL:Top with seeds/Brush with oil.

STORAGE:Air tight container.

SHELF-LIFE:3 days room temperature/7days refrigerated.

PAN SIZE:7*5

MAKES:6 of 65gm approx

INGREDIENTS

275gm Whole Wheat Flour

200ml Water

5gm Instant Yeast

5gm Himalayan Salt

METHOD

1.Make a dough of ingredients.

2.Rest for 45mins-1hour.

3.Portion and shape.

4.Dust and score the bread.

4.Let to rest for 20mins on a baking try.

5.Bake in a pre heated oven at 230C for 20mins,drop the temperature to 180C and bake for 20mins.

STORAGE:Air tight container.

SHELF-LIFE:3days outside in an air tight container.

MAKES: 4 of 120gm,12’’ long.

INGREDIENTS

Starter 1

15gm Whole Wheat Flour

62ml Water

Starter 2

60g Whole Wheat Flour

125ml Water

10gm Coconut Sugar/Jaggery

1.5tsp Instant Yeast

Bread

120g Whole Wheat Flour

½ tsp Himalayan Salt

22ml Olive Oil

½ tsp Lemon Juice

METHOD

1.Cook ingredients from starter 1 to form a slurry and set it aside to cool.

2.Mix ingredients from starter 2 to form a paste like mix, set to ferment for an 1hour.

3.Mix 1 & 2 with bread ingredients- flour, salt & lemon juice. Knead using a kitchen aid or manually.

4.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

5.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

6.Portion equally and shape into buns and place on the baking tray to rise for 20 mins.

7.Bake in pre-heated oven at 220C for 20mins.

8.Let it cool on a wire rack.

OPTIONAL:Brush with oil/Top with sesame

STORAGE:Air tight container

SHELF-LIFE:3 days room temperature/7days refrigerated.

MAKES: 4 of 100gms

RING SIZE:3.5”-4”

INGREDIENTS

Starter 1

15gm Whole Wheat Flour

62ml Water

Starter 2

60g Whole Wheat Flour

125ml Water

10gm Coconut Sugar/Jaggery

1.5tsp Instant Yeast

Bread

120g Whole Wheat Flour

½ tsp Pink Himalayan Salt

22ml Olive Oil

½ tsp Lemon Juice

METHOD

1.Cook ingredients from starter 1 to form a slurry and set it aside to cool.

2.Mix ingredients from starter 2 to form a paste like mix, set to ferment for an 1hour.

3.Mix 1 & 2 with bread ingredients- flour, salt & lemon juice. Knead using a kitchen aid or manually.

4.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

5.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

6.Portion equally and shape into hot dog buns and place on the baking tray to rise for 20 mins.

7.Bake in pre-heated oven at 220C for 25mins.

8.Let it cool on a wire rack.

STORAGE:Air tight container

SHELF-LIFE:3 days room temperature/7days refrigerated.

MAKES: 4 of 100gms/3 of 135gms

RING SIZE:6.5” * 2”

INGREDIENTS

Starter

90gm Whole Wheat Flour

15gm Jaggery/Coconut Sugar

7gm Instant Yeast

187ml Water

Bread

180gm Whole Wheat Flour

22ml Sunflower Oil

1.5tsp Himalayan Salt

1/2 tsp Lemon Juice

1.5-2tsp water or more

Pesto

2cups Basil Leaves

7-8 Garlic Cloves

1/4cup Toasted Walnuts

Salt to Taste

2tbsp Olive Oil

METHOD

1.Mix ingredients of starter 1 to make a paste like mix and set aside for 1hour.

2.Mix starter 1 with bread- flour, salt & lemon juice. Knead using a kitchen aid or manually.

3.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

4.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

5.Roll it thin and spread the pesto.

6.Roll it like a swiss roll and slit it length-wise.

7.Braid it in a way that can fit into a bread pan.

8.Rest covered with a wet cloth for 25-30mins.

9.Bake in a pre-heated oven at 220C for 20mins.

10.Let it cool completely on a wire rack.

Pesto

1.Mix all the ingredients in a grinder to make a sauce.

STORAGE:Air tight container.

SHELF-LIFE:2days at room temperature/5days refrigerated.

PAN SIZE:8*4 pan

FILLING OPTIONS:Arabiatta Sauce

INGREDIENTS

Starter

60gm Whole Wheat Flour

10gm Jaggery/Coconut Sugar

3gm Instant Yeast

125ml Water

Bread

120gm Whole Wheat Flour

15ml Sunflower Oil

1tsp Himalayan Salt

1/2 tsp Lemon Juice

1-1.5tsp Water or more

METHOD

1.Mix ingredients of starter 1 to make a paste like mix and set aside for 1hour.

2.Mix starter 1 with bread- flour, salt & lemon juice. Knead using a kitchen aid or manually.

3.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

4.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

5.Portion,shape and place them in a baking tray.

6.Rest covered with a wet cloth for 25-30mins.

7.Bake in a pre-heated oven at 220C for 20mins.

8.Let it cool completely on a wire rack.

STORAGE:Air tight container.

SHELF-LIFE 3day outside/7days refrigerated.

MAKES: 6 of 56gms each

INGREDIENTS

Starter

20gm Whole Wheat Flour

3/4 tbsp Jaggery/Coconut Sugar

3/4 tsp Instant Yeast

63ml Water

Bread

60gm Whole Wheat Flour

7ml Sunflower Oil

1tsp Himalayan Salt

1/4 tsp Lemon Juice

3/4 tbsp -1tbsp Water or more

METHOD

1.Mix ingredients of starter 1 to make a paste like mix and set aside for 1hour.

2.Mix starter 1 with bread- flour, salt & lemon juice. Knead using a kitchen aid or manually.

3.Once all the ingredients have come together, add the oil and knead further. Knead for 5mins and rest for 5mins, then knead further for 10-12mins to form a soft & smooth dough.

4.Rest the dough in a greased bowl for 20mins-30mins or till doubled.

5.Spread into the desired shape of a pizza and fork it.

6.Let it rise for 20-30mins and bake at 200C for 10mins.

7.Let it cool on a wire rack.

STORAGE:Air tight container.

SHELF-LIFE:3days in an air tight container

MAKES:3 of 50gms each

INGREDIENTS

75gm Whole Wheat Flour

55ml Warm Water

3/4 tsp Jaggery/Coconut Sugar

1/8 tsp Himalayan Salt

3/4 of 1/2 tsp Instant Yeast

3ml Sunflower Oil

METHOD

1.Bloom yeast in sugar and water.

2.Add rest of the ingredients and knead to make a soft dough.

3.Let it rest for 30mins or till doubled.

4.Portion and roll.(you can even use a cookie cutter)

5.Rest for 20-25mins.

6.Bake in a pre-heated oven for 10mins at 200C.

STORAGE:Air tight container

SHELF-LIFE:1day at room temperature/3 days refrigerated.

MAKES:6-7 Mini Pitas

INGREDIENTS:
125gm Whole Wheat Flour
2gm Pink Himalayan Salt
1g Instant Yeast
130ml Water
1/2tsp Jaggery
1/2tbsp Olive oil or more.

METHOD:
1.Bloom yeast with sugar and water.
2.Mix the other ingredients and knead well to make a soft & smooth dough.
3.Let it rest for 12hours minimum in the refrigerator covered.
4.Portion them into approx 90gm 3 each.
5.Spread it into a circular with your fingers.Let rest for 5mins and spread it further.
6.Spread the garlic paste on the half and fold the dough into semi circle and brush oil and mark for
the sticks.
7.Let it rest for 30-45mins.
8.Bake at 220C for 20-25mins.
9.Brush with oil and sprinkle with mixed herbs and chilli flakes when still hot.
10. Serve warm.
Garlic Stuffing:Use a motor pistol and make a paste.

STORAGE:Air tight container.
SHELF-LIFE 1day outside/3days refrigerated.
FILLING OPTIONS:Pesto/Arabiatta

INGREDIENTS:

125gm Whole Wheat Flour
2gm Pink Himalayan Salt
1g Instant Yeast
131ml Water
1/2tsp Jaggery/Coconut Sugar
1/2tbsp Olive Oil

METHOD:
1.Bloom yeast with sugar and water.
2.Mix the other ingredients and knead well to make a soft & smooth dough.
3.Let it rest for 12hours minimum in the refrigerator covered.
4.Spread in a baking try/pan.
5.Let rest for 5mins and spread it further.Spead it to get the desired thickness,which is usually
doubled after baked.
6.Let it rest for 30-40mins or till doubled.
7.Drizzle olive oil and dimple the bread.
7.Add sun dried tomatoes on the top.
8.Bake in a pre-heated oven for 20-25mins at 220c
9.Cool it for 20-30mins on a wire rack.
10.Serve warm.

STORAGE:Air tight container.
SHELF-LIFE :1day outside/3days refrigerated.
MAKES:One approx 6inch square.
TOPPING OPTIONS:Veggies/Herbs/Olives/Jalepanos.

INGREDIENTS:

125gm Whole Wheat Flour
2gm Pink Himalayan Salt
1g Instant Yeast
130ml Water
1/2tsp Jaggery/Coconut Sugar
1/2tbsp Olive oil

Stuffing:
1cup Roughly Chopped Spinach
10-12 Sliced Mushrooms
2-3minced Garlic Cloves
1tsp Sunflower/Oilve Oil
Salt & Pepper to Taste

METHOD:
1.Bloom yeast with sugar and water.
2.Mix the other ingredients and knead well to make a soft & smooth dough.
3.Let it rest for 12hours minimum in the refrigerator covered.
4.Portion in 2 and spread it into a circular with your fingers.Let rest for 5mins and spread it further.
5.Fill the stuffing on the half without covering the sides and cover it with the other side to form a
semi circle.
6.Seal the edges well and let it rise for 30mins or till doubled.
7. Bake at 220C for 20-25mins.
8.Serve warm.

Stuffing
1.Heat oil in a pan and minced garlic and sauté.

2.Add mushrooms and spinach and cook till almost done.
3.Season with salt and pepper.

STORAGE:Air tight container.
SHELF-LIFE:1day outside/3days refrigerated.
MAKES: 2 of 110gm each.
FILLING OPTIONS:Scrambbled Tofu/Minced Sauted Veggies/Cherry Tomatoes.

INGREDIENTS:

Dough 1
110g Whole Wheat Flour
20gm Jaggery/Coconut Sugar
1/4tsp Pink Himalyan Salt
80ml Water

Dough 2
115g Whole Wheat Flour
1/8tsp Instant Yeast
95ml Water

METHOD:

1.Mix ingredients of dough1 and rest covered with a wet cloth for minimum 6hours at room
temperature.
2.Mix ingredients of dough2 and rest covered minimum for 8hours in the refrigerator.
3.Mix dough 1 & 2 for a dough.
4.Mix other ingredients and knead to mix well.
5.Portion,shape and let it rest till double,about 30-45mins.
6.Poarch the bagels in soda water(500ml water+2tsp baking soda) 30-60 secs each side.
7.Top with seeds and bake at 220C for 20mins.
8.Cool on a wire rack.

STORAGE:Air tight container.

SHELF-LIFE:Air tight container:3 days room temperature/7days refrigerated.
Makes:6 of 75gm.

INGREDIENTS:

125gm Whole Wheat Flour
2gm Pink Himalayan Salt
1g Instant Yeast
130ml Water
1/2 tsp Jaggery/Coconut Sugar
1/2 tbsp Olive oil

METHOD:

1.Bloom yeast with sugar and water.
2.Mix the other ingredients and knead well to make a soft & smooth dough.
3.Let it rest for 12hours minimum in the refrigerator covered.
4.Portion them into 4-5.
5.Spread it into a circular with your fingers.Let rest for 5mins and spread it further.
6.Sprinkle sesame and chopped coriander.
7.Let it rest for 30-45mins.
8.Bake at 220C for 10mins.
9.Let it cool.

STORAGE: Air tight container.
SHELF-LIFE 1day outside/3 days refrigerated.
TOPPINGS: Onion Seeds/Minced Garlic/Kasuri Methi.

Ingredients:

• 1 Roasted Red Bell Pepper

• ¼ cup Roasted Walnuts

• 2-3 Garlic Cloves

• 1 tbsp Lemon Juice

• ¼ tsp Cumin Powder

• ½ tsp Red Chilli Powder

• Salt & Pepper

Method:

1. To roast a Bell Pepper, wrap a whole bell pepper in a foil and bake at 200º C for 50 mins.

2. Pull out the stem and peel the skin of the bell pepper.

3. In a grinder, add all the ingredients and make a thick smooth paste.

4. Transfer into a bowl and serve

Ingredients:

• 1 cup Cashews

• 1 tsp Nutritional Yeast (optional)

• 1 tsp Lemon Juice

• 2 Garlic Cloves

• 2 tbsp Water

• ¼ tsp Salt

• ¼ tsp Pepper

Method:

1. Soak the cashews for 3-4 hours.

2. In a grinder, add the rest of the ingredients and blitz to a smooth thick paste.

3. Transfer to a serving bowl and refrigerate an hour before serving

Ingredients:

• 2 Roughly Chopped Tomatoes

• Handful Chopped Basil

• 1tbsp Balsamic Vinegar

• ¼ tsp Salt ‡ ¼ tsp Pepper

• ¼ cup Extra Virgin Olive Oil (optional)

Method:

1. Add all the ingredients in a grinder, except half of the basil, and grind into a pulpy mixture.

2. Pour into a bowl and add the rest of the basil and give a mix.

3. Serve

CARROT HUMMUS

Ingredients:

• 2 Steamed Carrots

• ¼ cup Raw Chickpeas (soaked & steamed)

• 1 tbsp Sesame Seeds

• 3-4 Garlic Cloves

• 1 tsp Cumin Powder

• ½ tsp Red Chilli Powder

• ½ tsp Salt

Method:

1. Grind all the ingredients in a mixer to a smooth paste of the desired consistency.

2. Sprinkle sesame seeds and red chilli powder.

3. Serve

PINEAPPLE GUACAMOLE

Ingredients:

• 1 cup Ripe Avocado

• ¼ cup Chopped Tomatoes

• 2 tbsp Chopped Onions

• ¼ cup Chopped Pineapple

• 1 tbsp Lemon Juice

• 1 Finely Chopped Green Chilli (optional)

• ¼-½ tsp Pink Salt ‡ ¼ tsp Pepper

Method:

1. Scoop the avocado in a bowl.

2. Mash it and add the rest of the ingredients and mix well.

3. Serve

Ingredients:

• Steamed Beetroot

• 2 tbsp Tahini

• Juice of 1 Lemon

• 2-3 Cloves of Garlic

• ¼ tsp Salt ‡ ¼ tsp Pepper

FOR TAHINI

• 1 cup Sesame Seeds TAHINI

Method:

1. Dry roast sesame seeds until slightly brown and aromatic.

2. Cool.

3. Grind till it forms a thick paste.

4. Add 2 tbsp of tahini along with the rest of the ingredients and grind to form a creamy spread.

5. Serve

Ingredients

• 1 Apple- peeled & diced

• 1½ tbsp Chia seeds

• ½ tsp Cinnamon

• ½ cup Water

Method

1. In a pan, add all the ingredients and cook till the apple is tender to touch.

2. Slightly cool the mixture.

3. Blend half of the quantity and add to the rest for 2 mins.

4. Transfer into a glass jar and refrigerate