Thanksgiving (Vegan) Bread Platter in Cornucopia

For Thanksgiving this year, if you are thinking to serve vegan breads to accompany your dishes, here I am sharing 6 vegan bread recipes for you to try 😀

They are bread sticks, bread rolls, bread buns, flat bread, and a bonus of sweet bread for your tea or coffee – it is called Roti Gambang and it is Indonesian 😀

Vegan or not, these breads are awesome, give them a try if you like 😀

I am entering this Cornucopia Bread Basket as I am all about Thanksgiving these days (as I am in Canada, our Thanksgiving is only a few weeks away!). So it is perfect IMO to welcome Autumn and Thanksgiving with this Cornucopia filled with various breads, to be part of SCC this week ?

Let’s check how I made them one by one ?

Cornucopia

You can fill this beauty with everything you want, from candies, fruits and veggies, chocolates, flowers, and of course breads ?

Although the cornucopia bread is edible, we did not consume it as it was only for the “basket” of the other breads.

You will need 1 styrofoam cone, wrapped with aluminum foil at least 3 rounds.

Brush wrapped cone with vegan margarine, set aside

Everything is measured in grams:

450 g flour
240 g lukewarm water
22 g soy milk powder
22 g vegan margarine
20 g sugar
A pinch of two of salt
2 g active dry yeast

Place flour, sugar, yeast soy milk, salt in mixer bowl, mix with wooden spoon. With dough attachment, mix in water and margarine to combine. Roll flat dough and slice with pizza cutters into ropes.

Round these ropes on prepared Styrofoam cone, into cornucopia shape.

Gently lift cone and lay it down on aluminium foil lined baking sheet.

Preheat oven 360 F

Meanwhile, mix 2 tbsp red kidney bean aquafaba with 2 tbsp coconut palm sugar. Brush cornucopia with it and bake for 30-35 minutes.

Take out cornucopia from oven, carefully remove styro cone from inside of cornucopia. Wrap cornucopia with aluminum foil and stuff some balled aluminum foil inside the cavity of the cornucopia.

Bake for another 30-35 minutes. Cool on rack.

Herb Flat Bread

Perfect to accompany soup at brunch!

Just like bread sticks and dinner rolls, flat bread can be served as is, for soup, or for stew.

I used two kinds of milk below as I ran out 😛 So you can use either 🙂

2 c flour
2.5 g sugar
1 1/2 tsp salt
2 g active dry yeast
1/4 c soy milk
1/4 c almond milk
1/2 tbsp + 1/2 tsp olive oil
4 – 4 1/2 tbsp lukewarm water

Heat milk in microwave to lukewarm, sprinkle yeast, let it bloom for 5 minutes

In a mixer bowl, combine flour, salt, sugar, and dry herbs (2 pinches dry sage, 3 pinches each dry rosemary and thyme). With dough attachment, mix in oil, yeast mixture, and water. Cover dough and let rise for 40-60 minutes.

Preheat oven to 360 F

Roll flat dough and slice into rectangles/squares. Poke holes all over and bake for 12-15 minutes (golden brown and crispy). Cool on rack.

Paprika Breadsticks

Great for snacking and for the obvious, for soup and stew ?

As my husband loves everything with Hungarian smoked paprika powder, I flavored these bread sticks with paprika. You can omit it and subs it with other herbs you like!

2 c flour
3 g paprika powder
1.5 g active dry yeast
150 ml lukewarm water
12.5 ml olive oil
1 tsp salt
Semolina flour

Place everything into mixer bowl, except semolina flour. With dough attachment, mix to combine. Cover dough and let rest for 10 minutes.

Divide dough into portions. Roll or stretch each dough into breadsticks (rolling would give hollow crunchy sticks, stretching more soft texture). Place breadsticks on aluminum foil lined baking sheet.

Sprinkle breadsticks with semolina flour, cover with cling wrap and let rise for 20-30 minutes

Preheat oven 370 F and bake breadsticks for 15-18 minutes, until golden brown and crispy.

Tomato Buns

Did you say you love making spicy chili beans? These buns are good for it.

If you are serving chili for Thanksgiving, my tomato buns are perfect for it!

This is my go-to recipe for Pumpkin Patch Buns that I have uploaded on Instructables (a year or two ago) too, but I veganized it and subs pumpkin puree with tomato paste 😀

3/4 c almond milk
1/2 c sugar
1 1/4 tsp active dry yeast
3/4 c tomato paste
1/4 c vegetable oil
1/4 tsp salt
3 c flour plus 2 tbsp
Whole cashew

Dissolve sugar in milk, then preheat for 50 seconds in microwave. Reserve 1/4 c, set aside.

Dissolve yeast in lukewarm water and let stand for 5 mins

Meanwhile, mix paste, oil, salt, flour, then pour in yeast mixture and knead.

Let dough rest for 5-10 mins then divide into portions at 120 g each.

Place buns on baking sheet, brush with reserved milk and press in cashew in the middle.

Let stand, covered for half H

Preheat oven 375 F, brush buns again with reserved milk, and bake for 20-22 mins. Cool on rack

Dinner Rolls

You can either use the suggested toppings below (those are the ones I used), you can sprinkle them individually, or mix and match to your liking.

4 c flour
6 g active dry yeast
250 ml almond milk
22 g vegan margarine
1tsp salt
1/2 tsp each cumin, fennel, poppy seeds, oatmeal regular, sesame seeds (mix!)

Heat milk to lukewarm, dissolve yeast, let stand to bloom

With dough attachment, mix flour and yeast. Then mix in vegan margarine and salt last.

Cover and let dough stand for 10 minutes. Divide dough per 110 g and shape into rolls. Brush rolls with water and sprinkle with cumin mixture. Cover dough and let doubled in size for an H

Preheat oven to 360 F bake for 15 minutes, til golden brown. Cool on rack

Roti Gambang

Best served warm!

As a bonus for your cornucopia, I added a nice sweet “bread” that is called Roti Gambang. It is called as so as when you lay them close one to another, they resembled railway 😀

These are awesome with eggnog (or vegannog), milk (or dairy free milk), tea, coffee.

These bread is using molasses and spices, so it has that gingerbread taste somewhat, in other words, they are great for Xmas too (just add ginger powder too)! 😀

As I had some bread blend flour left, I used that, but you can just use white bread flour or even wholewheat bread flour.

Bring to boil 180 g brown sugar and 75 ml water. Turn off heat, strain liquid, set aside to cool to room temperature.

Bring to boil 180 g brown sugar and 75 ml water. Turn off heat, strain liquid, set aside to cool to room temperature.

300 g flour
125 bread blend flour
50 g sugar
1 tsp BSoda
1 1/2 tsp double acting BP
1/2 tsp cinnamon powder
1/2 tsp spekkoek powder (if not, allspice)

50 g vegan margarine
3 tbsp red kidney bean aquafaba
Enough water
Sesame seeds (you can toast them for better color, if too lazy like me, as is is fine ?)

Mix dry ingredients. Pour in brown sugar liquid, knead. Knead in vegan margarine and aquafaba. Let rest for 20 mins.

Divide dough into portions 100 g each, shape them to oval. Place dough on baking sheet then brush top with water. Sprinkle with sesame seeds.

Preheat oven 350 F, bake buns for 25-30 mins. Cool on rack.

Phew! Long post hahahah

Happy Thanksgiving!