Delicious Vegan Kolaches
Pillowy soft dough is filled with plant-based sausage, melted dairy-free cheddar, and spicy jalapeños in these delicious Texas-style Vegan Kolaches (Klobasnek).
#veganbreakfast #kolaches #plantbased #beyondmeat
Ingredients
* 8 vegan breakfast sausage links
* 2 cups all-purpose flour, (240g)
* 2 tbsp cane sugar
* 2 1/4 tsp instant yeast, (1 packet)
* 1/2 tsp salt
* 3/4 cup plant-based milk, + more for brushing, (177ml)
* 3 tbsp vegan butter, melted
* 1/2 cup vegan cheese shreds, such as cheddar, (50g)
* 2 tbsp pickled jalapeños,diced
* 1/2 tbsp olive oil
-Cook the vegan sausage according to the package instructions. Lightly grease a small baking sheet with oil.
-Combine half of the flour with the cane sugar, instant yeast, and salt. Heat the plant milk until it reaches 120°F.
-Pour the heated milk and melted butter into the flour mixture and gently stir them together. Add in the rest of the flour. Keep stirring until the dough is not sticky anymore and easily comes away from the edge of the bowl.
-Use your hands to knead the dough for 5-7 minutes until it’s smooth and stretchy. Put it in a bowl and cover it loosely with a kitchen towel. Place the bowl in a warm corner to rest for 10 minutes.
-Divide the dough into 8 sections. Roll out the sections by gently flattening each one with your fingers first. Then, use a roller to roll them out into ovals large enough to fit the vegan sausage links.
-Fill the kolaches by adding the sausage, cheese, and jalapeños to one edge. Tuck in the sides as you roll the dough around the filling. Seal the seams by pinching them together and then give the kolache a quick roll to smooth out the seam.
-Place each roll on the baking sheet, seam side down. Cover the tray with a kitchen towel and place it in a warm corner for 30 minutes to give the dough time to rise.
-Heat the oven to 375°F (190°C). Brush them with a light layer of plant-based milk and bake them for about 15 minutes or until they are golden-brown on top.
Making vegan kolaches at home is a rewarding experience that allows you to customize your fillings and control the ingredients for a healthier option. One thing I learned while making this recipe is the importance of kneading the dough until it's smooth and elastic. This process develops gluten, which gives the kolaches their signature pillowy and chewy texture. Using warm plant-based milk heated to about 120°F is crucial to activate the yeast effectively without killing it, ensuring the dough rises properly. I recommend using vegan sausage links that have a savory, smoky flavor to mimic the traditional Kolaches’ taste — Beyond Meat or other soy-based sausages work well. Adding pickled jalapeños introduces a nice spicy kick that contrasts with the mild, melty vegan cheddar cheese, creating a satisfying flavor combination. When rolling the dough around the filling, be gentle but thorough to seal the seams completely; otherwise, the cheese might leak out during baking. For brushing the kolaches before baking, I like using plant-based milk combined with a little olive oil instead of vegan butter to achieve a golden-brown, slightly crispy crust. Baking at 375°F for about 15 minutes is ideal — keep an eye on them to avoid over-browning. These vegan kolaches are perfect not only for breakfast but also as portable snacks or party appetizers. They freeze well too; just reheat them in the oven for a few minutes before serving to regain their softness and warmth. Overall, this recipe is a fantastic way to enjoy the beloved Texas-style kolache while embracing a plant-based lifestyle.
