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:
