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Vegan Brazilian Cheese Bread |
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Sink your teeth into this warm, gooey, cheesy Brazilian bread from Daniel Biron of the Gentle Gourmet Café in Paris. These ravishing soy-free rolls are stuffed with mashed Yukon potatoes and smooth vegan mozzarella for a masterfully delicious dough, and they make an excellent morning snack, soup accompaniment, or side on the dinner table. For more simple recipes for comforting meals, find out What's Cooking on VegNews.com.
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Serves 4 |
What You Need:
6-1/3 cups water, divided
2 teaspoons salt, divided
1 pound Yukon Gold potatoes, peeled and chopped
2 cups tapioca flour
1⁄4 cup nutritional yeast
1⁄2 teaspoon baking powder
1 tablespoon dried oregano (optional)
1⁄2 cup vegan mozzarella cheese shreds
1⁄3 cup canola oil
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What You Do:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a small saucepan over high heat, add 6 cups water, 1 teaspoon salt, and potatoes. Cook until tender. Drain and mash potatoes.
3. In a small bowl, add tapioca flour, nutritional yeast, remaining salt, baking powder, and oregano and whisk well.
4. In a large bowl, add cheese, remaining 1/3 cup water, and oil. Add mashed potatoes, mix together, and let cool. Combine wet and dry ingredients to make a soft, smooth dough.
5. Roll dough in 1-1⁄4-inch balls and transfer to prepared baking sheet. Bake rolls for 30 to 35 minutes until puffed up and lightly golden. Serve hot.
Chef's Tip: You can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.
Photo: Daniel Biron
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