Monday, December 1, 2014
The Ultimate Guide to Vegan Kolaches (Dough + Filling) Recipes
Special thanks goes out to Helen Pitlik of Vegtastic.net for giving me permission to share her own dough recipe that I slightly modified. Thanks again for a wonderful recipe!
yields 4 dozen small kolaches
2 cups lukewarm non-dairy milk
2/3 cup sugar
2 packages dry yeast
1/3 cup oil
1-1/2 teaspoons salt
6 cups flour, divided
4 Tbsp. vegan butter
1. Add sugar to lukewarm milk and stir in yeast in a large bowl. Let sit for a few minutes until foamy.
2. Stir in oil, 3 cups flour, and salt and mix until combined. Stir in remaining 3 cups of flour.
3. Shape into ping pong–sized balls and place on a greased baking pan about 1 inch apart. Let rise until more or less doubled in size (about two hours).
4. Press down centers on "wet" side that was facing down on your pan with your thumb and fill with desired filling.
5. Let rise again for another hour.
6. Brush the tops with melted vegan butter and bake at 350° for 15–18 minutes.
1 can poppyseed filling
1 package Beyond Meat Grilled Chick'n
1 package Tofurkey Roast Beef
1 package Daiya Cheddar or Swiss cheese
Cream cheese with popsika (instructions below)
1/2 can cherry pie filling
Cream Cheese Filling
yields filling for 20 kolaches
1 package Tofutti Better Than Cream cheese
2/3 cup sugar
1 Tbsp. vanilla
1. Soften cream cheese in microwave for 30 seconds.
2. Blend together cream cheese, sugar, and vanilla.
3. After following steps 1–3 for the kolache dough, press down centers of the risen dough with a spoon to create a small "bowl".
4. Add filling mixture and top with popsika (directions below).
Popsika (The "Crumble") for Fruit-Filled Kolaches
yields topping for 3 dozen fruit kolaches
1/4 cup vegan butter
1/8 cup sugar
1/8 cup flour
1. Blend ingredients together with a fork until it begins to crumble. Continue to add equal amount of sugar and flour until crumble is achieved
2. Sprinkle over the top of the fruit-filled kolaches.
Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.