EASY VEGAN NAAN RECIPE + WHAT I ATE #84 | Mary’s Test Kitchen

EASY VEGAN NAAN RECIPE + WHAT I ATE #84 | Mary's Test Kitchen

Hi friends! In this What I Ate Vegan video, I share a cozy healthy breakfast, the homemade vegan naan recipes you’ve been requesting for ages, and get a surprise from the postman. Plus, you’ll get a peak at my next doughnut recipe. Find the vegan recipes for today’s meals below!





amounts approximate
Serves 1

1/2 cup water (more if needed)
1/4 cup rolled oats
1/2 gala apple, chopped
1/4 teaspoon pumpkin spice
1/2 teaspoon brown sugar
vanilla soy milk

Makes 8

1 1/4 cup water (300ml)
4 cups all purpose flour (480g)* plus more for kneading
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
Optional: 1 – 2 tablespoon oil or vegan yogurt.

Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 – 10 minutes, dusting work surface and hands with flour when necessary.

Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.

Punch down the dough and divide it into 8 – 10 pieces, depending on the size you want.

Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin.

Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.

To cook in the oven, preheat with a pizza stone or baking sheet to 450°F. Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.

During cooking, your dough may puff up like a balloon. That’s good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.

Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.

To store at room temperature: Let them cool to room temperature and store in an air tight container for up to 3 days.

To freeze: Let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.


*Fluff/sift flour before measuring or measure by weight for best results. When in doubt, use less flour at first. It’s easy to add more flour if the dough is too sticky but if you add too much flour at once, your dough will be tough and more difficult to save.

**Bean Vindaloo**
Video tutorial: https://youtu.be/xAiyFoe5ZfE
Printable recipe: http://www.marystestkitchen.com/vegan-vindaloo-kidney-bean-vindaloo/

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