Bread, check.

Vegan cheese, check.

Vegan bacon, check.

A little spice, check.

To sum it up, this is a perfect meal in my opinion.

I love carbs, I love vegan cheese, I love bacon, and I love a little pepper spice to top it all off.

I recently saw a similar thing done, but it was not vegan. But like most things, you can easily make it vegan and not be left out of the stuffed cheesy bread party. I mean anything they can make we can make vegan these days.

I started with a loaf of artisan bread and sliced it up to create little pockets for the filling. Then mixed up the vegan cheesy, gooey, filling and piped it right in. Easy peasy. Then sprinkled some more vegan cheese on it and baked it right up until it was bubbly, and gooey and crispy and ready to shove in my face.

I actually made this for lunch for my kids and had leftovers the next day, but I think it would work well for a party, or movie night snack as well.

If you are not into vegan bacon you could always slice up some vegan pepperoni and dip the bites into some marinara! Then it would basically be pizza bread. I mean come on! I would eat that all day. I would dip it just they way it is in marinara because I love red sauce.

You can buy some vegan cheeses at the store or check out the site from homemade versions of all the cheeses you need to make this vegan stuffed cheesy bread.

And if you are not a fan of spice, leave out the peppers. You do what you want to do here. Your bread, your rules.

INGREDIENTS:

1 round artisan bread loaf, store-bought or homemade
10-12 slices vegan bacon, I used lifelight
1 (8 oz) container of vegan cream cheese, or 8 oz homemade
1/2 cup vegansour cream
1-2 teaspoon minced garlic
1 teaspoon onion salt
3 tablespoons vegan mayo
1 cup shredded vegan cheddar cheese
1 cup shredded vegan mozzarella cheese
1 jalapeño seeded and finely diced

INSTRUCTIONS:

Preheat oven to 400 degrees

Finely dice the bacon and cook it unit crispy in a small skillet. Let it cool.
Cut the round bread loaf in a cross hatch pattern as deeply as you can without cutting through the bottom. I suggest using a sharp serrated knife. Place on a baking sheet lined with parchment paper.
In a medium bowl mix the garlic, cream cheese, mayo, sour cream, bacon, jalapeños, and half a cup of each shredded cheese.
Fill a piping bag, or zip lock bag with one corner tip cut off, with the cheese mixture. Pipe the mixture into each opening you cut in the bread, making sure to try fill each gap fully with the mixture.
Sprinkle the top of the bread with remaining shredded cheese.
Bake on the middle rack for 20- 25 minutes or until all of the cheese is gooey, bubbly, melty. Garnish with extra pepper slices and bacon if you like.

If you like this recipe, then try these:

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 2 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later.

We decided to add herbs and fresh roasted garlic cloves to the dough for a perfectly savory, flavorful, quick and easy artisan bread. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

You can either peel your own garlic (warming it’s a lot) or look for a bag of pre-peeled fresh garlic cloves in the produce section of you local grocery store. I can always find the 6oz bags and just to make it simple, I roast and add the whole bag. Roasting the garlic gives it a sweet flavor that is perfect for this bread.

For the herb blend we used Herbs de Provenc , which is just a blend of herbs including lavender, and I am a huge fan. if you don’t have any on hand, feel free to use whatever combo of herbs you like that will compliment the garlic. Thyme, rosemary, parsley, oregano, sage, fennel, whatever you are feeling! Or you can just use the garlic and noting else if you prefer. I promise it will still be delicious!

Don’t let bread baking intimidate you. Its actually very easy and this bread is one of the easiest! Nothing beats the taste and smell of fresh baked bread. Its far less expensive to bake your own as well so really you can’t lose.

Ingredients:

7 cups all purpose flour, plus extra for dusting
2 packets dry active yeast (or 5 teaspoons)
3 cups of warm water , around 100 degrees Fahrenheit
1 tablespoon salt
2 teaspoons Herbs de Provence
6 oz of peeled garlic cloves ( I buy a 6oz bag or already peeled cloves in my produce section)

Instructions:

Heat oven to 400 degrees. Place the peeled garlic cloves onto a baking sheet and pop them in the oven on the top rack for 15-20 minutes or until the garlic begins to brown and becomes fragrant. Allow to cool while you prepare the dough.
In the bowl of your stand mixer, or if mixing by hand, in a large mixing bowl, combine yeast, warm water, salt and flour, herbs, and garlic cloves. There is no need to allow the yeast to proof. If using a stand mixer, attach the dough hook and mix the dough for a few minutes. You do not have to allow it to knead for long. It will be a little stickier that other bread doughs you may have made. You may have to sprinkle the dough with a little extra flour to pull it out of the bowl. If mixing by hand, stir with a wooden spoon or your hands until the ingredients are well combined, then turn the dough out onto a clean, floured surface. Knead dough by hand for a few minutes.
Form the dough into a ball (again you may need a little flour on you hands to do this) and place it in a large, lightly greased bowl. Cover with plastic wrap and place in a warm place to allow the dough to rise, and double in size. This should take about one hour. I typically place mine inside of my oven (tuned off or set to a bread proof setting if you have one)
Once the dough has doubled in size, divided it into two equal pieces. The dough will be sticky so you will need to dust it, and your hands in extra flour to be able to handle it. Holdng a portion of dough in your hands, form a ball while rotating the dough, pulling and tucking the dough to the underside of the ball to stretch the dough on top. The top should be smooth and even, while the underside will not be so pretty. It does not have to be perfect, you are just trying to make a nice smooth oval shape out of the dough. Dust more flour on the top, and using a sharp knife make three slashes across the top of the dough. The flour will make it easier to cut through the sticky dough. Place the finished dough on a piece of parchment paper on top of a cutting board. Repeat with the other 2nd portion of dough.
Preheat your oven to 450 degrees with one rack in the center of the oven, and one rack at the bottom. Place a few baking sheets, or baking stones in the oven as it heats. You need to be able to fit the three loaves on whatever pans you choose, so keep that in mind. On the bottom rack place a shallow baking pan or jelly roll pan. It just needs to be deep enough to hold 1 cup of water.
Once the oven is done heating, carefuly slide the dough and parchment paper off of the cutting board, onto the heated pans. Then carefully add 1 cup of water to the pan you placed on the bottom rack of the oven. Quickly close the oven. The steam from the water will help crisp the bread.
Let the bread bake for about 30 minutes. Once it is browning on top, and sounds hollow when you tap the top, it’s done.
Allow the loaves to cool. You can freeze the bread in a large freezer bags if not using right away.

IIf you like this recipe, try these:

Roasted Garlic and Herb Artisan Bread Sliced