Vegetable Bread Sticks

Vegetable bread sticks are a treat for any meal.

Makes 40 bread sticks or 2 loaves of bread.

Vegetable Bread Sticks Ingredients:

1 cup instant potato flakes
1 cup water
6 Tbsp. nut or grain milk
1 tsp. onion powder
1 tsp. garlic powder 
One package dry yeast
2 Tbsp. Sucanat
3/4 cup nut or grain milk (105º – 115º) 
5 cups bread flour, divided
1/4 cup vegan margarine, softened
One tsp. sea salt
1 tsp. cider vinegar
1 fake egg*
Cooking spray or oil with brush

Vegetable Bread Sticks Preparation:

1. Combine first 5 ingredients; set aside.

2. Dissolve yeast and sugar in 3/4 cup warm nut or grain milk in a large bowl, and let sugar mixture stand 5 minutes. Add 2 cups flour, potato mixture (first 5 ingredients), margarine, salt, vinegar, and fake egg, and beat mixture at medium speed until smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes), and add enough of the remaining flour to prevent dough from sticking to hands.

3. Place dough in a large bowl coated with cooking spray or oil, turning to coat top. Cover dough, and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

4. Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll dough into a 10 × 7-inch rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2- inch-wide strips. Gently twist strips of dough. Repeat with remaining dough. Place dough twists 1 inch apart on two baking sheets coated with cooking spray or oil. Cover dough twists, and let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk.

5. Preheat oven to 350º.

6. Uncover breadsticks. Bake breadsticks at 350º for 18 to 20 minutes. If in loaf pans, bake 30 minutes. Remove from pan, and let cool on wire racks.

7. *Fake Egg: Use any of the eggless possibilities. The flaxseed meal or the baking powder/soda both work well.

Return to Shemirah’s Bread Recipes
Return to Shemirah’s  Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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