The dough underneath is an easy yeasted one, warm water, all-purpose flour, a spoonful of maple syrup, salt, and oil, so if you have made my vegan cinnamon rolls or the vegan babka, you already know the feel of it. What changes is the finish: a quick boil sets the surface before the pretzels go into a hot oven. Eat them warm, pulled apart and dipped in something sharp, and they sit right next to a bowl of creamy vegan ranch dressing or a dish of smoky vegan chipotle aioli.

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Vegan Soft Pretzels

Soft, chewy vegan pretzels made from a simple yeasted dough, boiled in a strong baking soda bath and brushed with a sweetened oat milk wash for a deep golden crust, no dairy or eggs.

Course Snack

Cuisine German

Keyword dairy free soft pretzels, easy vegan pretzel recipe, homemade soft pretzels, vegan pretzels, vegan soft pretzels

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 pretzels

Ingredients

Pretzel dough

• 1 cup warm water about 105 to 110F, warm but not hot
• 1 tablespoon maple syrup plus 1 teaspoon for the wash
• 2 1/4 teaspoons active dry yeast one 1/4-ounce packet
• 3 cups all-purpose flour plus more for dusting; bread flour works too
• 1 teaspoon fine sea salt
• 2 tablespoons olive oil or any neutral oil

Baking soda bath

• 8 cups water
• 1/3 cup baking soda not baking powder

Wash and topping

• 2 tablespoons unsweetened oat milk or another plain plant milk
• 1 teaspoon maple syrup
• 1 teaspoon coarse sea salt for sprinkling

Instructions

• Warm the water to about 105 to 110F, warm enough to feel clearly on your finger but not hot enough to sting. Pour it into a small bowl and stir in 1 tablespoon of the maple syrup and the yeast. Let it sit for 5 to 10 minutes, until the surface is covered in a creamy foam. If nothing happens, the yeast is dead and you need a fresh packet.
• In a large bowl, whisk the flour and salt together. Pour in the yeast mixture and the oil, then mix with a spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5 to 7 minutes, until the dough is smooth, elastic, and only a little tacky. If it sticks badly, work in more flour a tablespoon at a time; if it feels stiff and dry, wet your hands with a little water and keep kneading.
• Shape the dough into a ball, put it back in the bowl, cover it with a damp towel, and let it rise in a warm spot for 45 to 60 minutes, until it has roughly doubled in size.
• While the dough rises, heat the oven to 450F and line two baking sheets with parchment. Bring the 8 cups of water to a rolling boil in a wide pot, then stir in the baking soda. It will foam up hard, so add it slowly and keep the pot from boiling over.
• Punch the dough down and divide it into 8 equal pieces. Roll each piece into a rope about 20 to 24 inches long, then shape it into a pretzel: make a U, cross the ends over each other twice, and press them onto the bottom of the U. Set the shaped pretzels on the parchment-lined sheets as you work.
• Working with one or two pretzels at a time, lower them into the boiling bath and cook for 30 seconds, then flip and cook for 30 seconds more. Lift them out with a slotted spoon, let the excess water drip off, and return them to the baking sheet.
• Stir the oat milk and the remaining 1 teaspoon of maple syrup together and brush the mixture over the top and sides of each pretzel, then sprinkle with the coarse salt.
• Bake for 12 to 15 minutes, until the pretzels are a deep golden brown and firm to the touch. Let them cool on a rack for a few minutes before eating, since the steam inside is very hot.

Notes

Baking soda is much weaker than the lye used for traditional pretzels, which is why the bath here uses a generous amount. That alkaline water is what turns the crust dark and chewy, so do not skip it or cut the boil short. Bread flour makes a slightly chewier pretzel and all-purpose a softer one, and both work. Judge the dough by feel rather than by the clock: it should be soft and only just tacky, never sticky. Shape each pretzel directly on the parchment, because lifting one after it is formed can stretch it out of shape. The wash is best brushed on right after the boil, while the surface is still damp.

Why This Vegan Soft Pretzels Works

Everything that makes a pretzel different from an ordinary roll happens on the outside. The alkaline bath, the wash, and a quick hot bake are what turn a plain yeasted dough into something dark, glossy, and unmistakably a pretzel. If the dough is the body of the pretzel, the bath and the wash are its personality, and both are straightforward once you know what each one is doing.

• The baking soda bath sets the crust – The bath is alkaline, and that raises the pH of the dough’s surface so it browns deeply in the oven and takes on the pretzel’s signature chew, instead of baking up pale the way a bagel does.
• A soft, wet dough keeps the middle pillowy – This dough is more hydrated than a bagel dough, so the inside stays soft and steamy while the bath firms only the outer layer. A drier dough bakes up tight and breadlike, which is why the recipe holds back on the flour and lets the dough stay a touch tacky.
• The oat milk and maple syrup wash replaces the traditional gloss – Brushing the sweetened oat milk over each pretzel gives the surface a shine and just enough sugar to brown evenly, and it gives the coarse salt something to grip before baking.
• A short dip is all the bath needs – The alkaline water only has to react with the outside of the dough, so 30 seconds per side is plenty. Leaving them in longer turns the crust rubbery rather than chewy.
• A hot oven sets the outside fast – Baking at 450F firms the crust and drives the browning before the interior has a chance to dry out, which is what keeps the finished pretzel soft inside rather than turning it into a dry, crusty roll.

Storage

Fresh soft pretzels are at their best within a few hours of baking, while the crust is still crisp and the middle is warm. They keep for about 2 days in an airtight container at room temperature, though the crust softens as they sit. To bring one back, warm it in a 300F oven or a toaster oven for a few minutes, which re-crisps the outside without drying the middle; a microwave just makes them chewy. A quick dip in water and a few minutes in a hot oven works too, since the steam inside loosens the crumb as the outside crisps. For longer storage, freeze the cooled pretzels in a sealed bag for up to 2 months and reheat them straight from frozen in a 350F oven for about 10 minutes. Keep any dipping sauce separate and add it at the table so nothing goes soggy.

FAQ

Why do these pretzels need a baking soda bath?

The bath is what makes a pretzel a pretzel. The alkaline water changes the surface of the dough so it browns to a deep mahogany in the oven and develops that distinct chew. Skip the bath and you still get a nice soft roll, but it bakes up pale and tastes more like a bagel than a pretzel. A strong boil with plenty of baking soda is the closest safe stand-in for the lye used in traditional German pretzels.

Can I make vegan soft pretzels without a stand mixer?

Yes, and they come out the same. Mixing and kneading by hand takes 5 to 7 minutes and is honestly the easiest way to feel when the dough is ready, smooth and slightly tacky rather than sticky. A stand mixer with a dough hook just saves your arms. Either way, give the dough the full rise, because the soft texture depends on it.

Why are my soft pretzels pale on top?

A pale top usually means the bath was too weak, the boil was too short, or the oven was not hot enough. Use the full amount of baking soda, boil each pretzel for 30 seconds per side, and let the oven come all the way up to 450F before the tray goes in. The brush of oat milk and maple syrup before baking also helps the crust color evenly, so do not skip it or brush it on too thinly. If the tops still look light, the baking soda itself may be old and past its prime.

Can I make vegan soft pretzels ahead of time or freeze them?

They freeze very well. Bake them, let them cool completely, then seal them in a bag for up to 2 months. Reheat straight from frozen in a 350F oven for about 10 minutes, and the crust comes back almost like fresh. For same-day storage, leave them covered at room temperature and warm them briefly before eating.

A bowl of this sits right next to my hearty vegan mushroom barley soup and my cozy vegan lentil soup in the cold-month rotation, though it comes together much faster. Everything happens in one pot, and most of the work is soaking the mushrooms and chopping the vegetables before the broth ever hits the stove.

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Vegan Hot and Sour Soup

A takeout-style vegan hot and sour soup with dried shiitake, wood ear mushrooms, bamboo shoots, and tofu, heated with white pepper and soured with rice vinegar added off the heat.

Course Soup

Cuisine Chinese

Keyword hot and sour soup recipe, takeout style hot and sour soup, vegan chinese soup, vegan hot and sour soup, vegan hot and sour soup with tofu

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 bowls

Ingredients

Mushrooms and broth

• 8 dried shiitake mushrooms stems removed, soaking water reserved
• 1/2 cup dried wood ear mushrooms or 1 cup sliced fresh wood ear
• 1 cup mushroom soaking liquid strained, reserved from rehydrating the mushrooms
• 5 cups vegetable broth

Aromatics and vegetables

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 medium carrot julienned
• 1/2 cup bamboo shoots canned, drained, and julienned
• 14 ounces firm tofu drained and cut into thin strips
• 2 green onions thinly sliced, whites and greens kept separate

Seasoning and thickener

• 3 tablespoons soy sauce or tamari for gluten free
• 1 teaspoon cane sugar
• 1/2 teaspoon ground white pepper plus more to taste
• 3 tablespoons rice vinegar added off the heat
• 2 tablespoons cornstarch
• 3 tablespoons cold water for the slurry
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili oil optional, to serve

Instructions

• Put the dried shiitake and wood ear mushrooms in a bowl and cover them with 2 cups of hot water. Let them soak for 30 minutes, until soft and pliable. Lift the mushrooms out, squeeze them gently over the bowl, and strain the soaking water through a fine sieve into another bowl to catch any grit. You should have about a cup of dark, savory liquid, so save it.
• Slice the shiitake, cutting away any tough stems, and cut the wood ear into bite-size pieces after trimming off the hard knuckles. Soaking the mushrooms can be done a day ahead; keep them and their liquid covered in the fridge.
• Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant but not browned. Add the shiitake, wood ear, carrot, and bamboo shoots and stir-fry for 3 to 4 minutes, until the carrot starts to soften. Splash in 1 tablespoon of the soy sauce and stir to coat.
• Pour in the vegetable broth and the reserved mushroom soaking liquid and bring the pot to a boil. Add the tofu strips, the remaining 2 tablespoons of soy sauce, and the cane sugar. Lower the heat and simmer, uncovered, for 8 to 10 minutes so the tofu takes on the flavor of the broth.
• Whisk the cornstarch with the cold water until it is completely smooth, then whisk it again right before using. With the soup at a gentle simmer, pour the slurry in a thin stream while stirring. Keep stirring for 1 to 2 minutes, until the broth thickens enough to coat the back of a spoon.
• Take the pot off the heat, then stir in the rice vinegar, the ground white pepper, the toasted sesame oil, and the green parts of the onions. Taste and adjust the balance, adding more rice vinegar for sour or more white pepper for heat. Ladle into bowls and finish with a drizzle of chili oil and chopped cilantro if you like.

Notes

Ground white pepper, not chili, is what gives classic hot and sour soup its heat, so do not skip it; it tastes different from black pepper and builds as it sits in the hot broth. Add it a little at a time and taste as you go. The rice vinegar goes in only after the pot is off the heat, because simmering it cooks off the sharpness you want in the finished bowl. Dried wood ear mushrooms keep for months in the pantry, so a bag from an Asian market or online is a good investment if you make this soup often. For a gluten-free pot, use tamari in place of the soy sauce and check that your vegetable broth is wheat free.

What to Serve with Vegan Hot and Sour Soup

Hot and sour soup is hearty enough to be a light meal on its own, but it shines as one bowl in a small spread of Chinese-style dishes. Keep the sides plain and let the soup carry the heat and the tang.

• Steamed jasmine rice – a plain bowl of rice soaks up the broth and turns the soup into a fuller meal without adding competing flavors.
• Vegan Japchae – a chewy glass-noodle side that rounds out an Asian-style table and works just as well warm or at room temperature.
• Crispy wonton strips or fried noodles – scattered over the top right before eating, they add the crunch a takeout container usually comes with.
• Scallion pancakes or vegetable spring rolls – a crisp, savory starter that stands up to the vinegar and the pepper in the soup.
• A pot of jasmine or oolong tea – a light, hot drink between spoonfuls keeps the heat from building up too fast.

Tips for Vegan Hot and Sour Soup

The soup comes together quickly once everything is prepped, and a few small moves decide whether the bowl tastes flat or lively.

• Soak the dried mushrooms in hot water and keep that water – the liquid the shiitake and wood ear soak in is full of umami, so strain it and use it as part of the broth instead of pouring it away.
• Squeeze the soaked shiitake gently before slicing – a soaked mushroom holds a lot of liquid, and pressing out the extra keeps the finished broth from turning watery.
• Stir the cornstarch slurry again right before it goes in – the starch settles to the bottom as it sits, and mixing it back in is what stops lumps from forming in the pot.
• Add the vinegar and white pepper off the heat – cooked into the soup, the rice vinegar loses its sharpness and the white pepper can taste bitter, so both go in once the pot is off the burner.
• Balance heat and sourness at the end – taste first, then add rice vinegar for sour or white pepper for heat, so you can dial in the bowl you actually want.
• Use tamari for a gluten-free pot – it swaps in for the soy sauce one for one and keeps the soup safe for anyone avoiding wheat.

Storage

Keep leftovers in a covered container in the fridge for up to 3 days, and reheat them gently on the stove rather than in the microwave so the tofu stays intact. The soup thickens as it sits because the cornstarch keeps setting, so loosen it with a splash of water or broth as you reheat. It also freezes for up to 2 months, though the tofu turns spongy after freezing; if you plan to freeze a batch, leave the tofu out and add fresh pieces when you reheat. Cool the soup completely before it goes in the fridge or the freezer, and do not leave it sitting out for more than a couple of hours.

FAQ

What makes hot and sour soup hot, and does it come from chili?

The heat in a Chinese restaurant hot and sour soup comes mostly from ground white pepper, not chili. White pepper is stirred into the broth while it simmers, so the peppery warmth spreads through the whole pot instead of sitting on the surface. Chili oil is a finishing drizzle for anyone who wants a sharper, spicier kick on top of that. If you want more heat, add white pepper a little at a time and taste as you go, because it builds quickly once it blooms in the hot broth.

Can I make this vegan hot and sour soup gluten free?

Yes, with two swaps. Use tamari or a certified gluten-free soy sauce in place of the regular soy sauce, and check that your vegetable broth is wheat free, since some brands add soy sauce or a barley-based yeast extract. The rice vinegar, cornstarch, tofu, bamboo shoots, and fresh vegetables are all naturally gluten free, so the rest of the pot stays as it is.

What can I use instead of wood ear mushrooms?

If you cannot find wood ear mushrooms, double the shiitake and slice them into thin strips, or add a handful of sliced fresh mushrooms, and the soup will still taste right. What you lose is the wood ear’s firm, slightly crunchy bite, which is a real part of the texture in the classic bowl. Sliced bamboo shoots and water chestnuts can bring some of that crunch back, so add an extra half cup of either if you have them. Dried wood ear keeps for a long time, so it is worth picking up a bag from an Asian market or online when you can.

Why is my hot and sour soup too thin?

Cornstarch needs to be cooked to thicken, so if the soup looks thin, keep it at a gentle simmer for another minute or two and stir. The most common cause is a slurry that was too weak, so make a fresh batch with one more tablespoon of cornstarch and one of cold water, whisk it smooth, and stream it in while stirring. Remember that the soup sets up more as it cools, so pull it off the heat a touch looser than you want the final bowl and it will tighten as it rests. The vinegar also thins a slurry slightly, which is another reason it goes in at the very end.

A good slice should taste like pumpkin first, with a tangy edge that keeps it from turning flat and cloying. If you have made my chewy vegan pumpkin cookies, this is the same warm spice in a cold, creamy form, and it sits naturally next to a classic vegan carrot cake or a dish of creamy vegan rice pudding on a holiday table. The filling sets soft and custardy rather than dense, so it wants a long chill in the fridge before it will slice cleanly. Serve it cold, straight from the fridge, with a spoon of vegan whipped cream and a light drizzle of caramel if you like.

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Vegan Pumpkin Cheesecake

A baked vegan pumpkin cheesecake with a spiced graham cracker crust, set with silken tofu and cornstarch instead of cashews or store-bought vegan cream cheese.

Course Dessert

Cuisine American

Keyword baked vegan pumpkin dessert, dairy-free pumpkin cheesecake, pumpkin cheesecake recipe, vegan cheesecake, vegan pumpkin cheesecake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 slices

Ingredients

Graham cracker crust

• 1 3/4 cups vegan graham cracker crumbs about 12 full sheets, crushed
• 2 tablespoons cane sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons vegan butter melted

Pumpkin cheesecake filling

• 16 ounces firm silken tofu one block, drained and patted dry
• 1 cup canned pumpkin puree not pumpkin pie filling
• 3/4 cup cane sugar
• 1/4 cup light brown sugar packed
• 3 tablespoons cornstarch
• 1/4 cup refined coconut oil melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine sea salt

Instructions

• Heat the oven to 325F. Stir the graham cracker crumbs, cane sugar, cinnamon, and salt together in a bowl, then pour in the melted vegan butter and mix until the crumbs look like wet sand and hold together when you squeeze a handful. Press the mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan, using the flat bottom of a glass to even it out. Bake for 10 minutes, then set the crust aside to cool while you make the filling.
• Drain the silken tofu and pat it dry with a clean towel. Add the tofu, pumpkin puree, cane sugar, brown sugar, melted coconut oil, lemon juice, apple cider vinegar, vanilla, pumpkin pie spice, and salt to a blender and blend on high for a full minute, until the mixture is completely smooth with no visible curds. Scrape down the sides, add the cornstarch, and blend for another 15 seconds just to combine.
• Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter a couple of times to knock out large air bubbles.
• Wrap the bottom and sides of the springform pan in a layer of heavy foil so no water can seep in. Set the pan inside a larger roasting pan, put the whole thing in the oven, and carefully pour boiling water into the roasting pan until it comes about an inch up the side of the springform.
• Bake for 55 to 65 minutes, until the outer two inches of the filling look set and the center still wobbles gently when you nudge the pan. Turn the oven off, crack the door open a few inches, and leave the cheesecake inside for 1 hour to cool slowly.
• Take the pan out of the water bath and let the cheesecake come to room temperature on the counter, about 1 hour. Cover it and chill in the fridge for at least 8 hours, or overnight, until fully firm.
• Run a thin knife around the inside of the pan to loosen the cheesecake, release the springform ring, and slice with a knife wiped clean between cuts. Serve cold with vegan whipped cream.

Notes

Silken tofu is the key here, not firm or extra-firm block tofu. The silken kind blends into a liquid custard, while firmer tofu stays grainy and heavy. Drain it well and pat it dry so the filling does not turn watery. Cornstarch, not flour, thickens the filling, and it needs the full chill to set, so plan on overnight in the fridge before serving. The cheesecake freezes well: slice it first, wrap each piece tightly, and thaw a slice in the fridge overnight. Most graham crackers are vegan, but some brands add animal-derived ingredients, so read the label or use a brand you trust.

Why This Vegan Pumpkin Cheesecake Works

Three things separate a slice that holds its edge from one that slumps into a puddle, and they all come down to how the pumpkin base is built, set, and baked. Get the base smooth, let the starch and the chilled fat do their work, and keep the oven heat gentle, and the rest is just patience in the fridge.

• Silken tofu carries the creaminess without cashews – Blended silken tofu turns velvety smooth and gives the filling the rich body a cheesecake needs, so there are no nuts to soak, blend, or strain before you even start baking.
• Cornstarch does the setting – Cornstarch gelatinizes as the filling bakes, firming it into a sliceable set, while the tofu keeps the middle soft and custardy instead of rubbery or grainy.
• Refined coconut oil firms up as it chills – It stays liquid in the warm batter and then solidifies in the fridge, which is what gives a cold slice its clean edge and creamy bite.
• Lemon and a splash of vinegar build the tang – A pumpkin cheesecake should taste bright, so the filling leans on fresh lemon juice and a little apple cider vinegar for that tang without any chalkiness.
• A low bake and a slow cool stop cracks and sinking – Baking at 325F in a water bath and then cooling the cheesecake inside the oven keeps the top flat and even instead of cracked, domed, or deflated.

Storage

Keep the cheesecake covered in the fridge for up to 5 days, and slice only what you plan to eat so the rest stays cold and firm. It also freezes well: chill it completely, slice it, wrap each piece tightly, and freeze for up to 2 months, then thaw a slice in the fridge overnight before serving. Because the filling is soft-set, it is best served cold rather than at room temperature, and a cold knife wiped clean between cuts gives you the neatest slices with a clean edge every time. If you are taking it to a gathering, keep it in a cooler bag until you arrive so it does not soften on the way.

FAQ

Why did my vegan pumpkin cheesecake crack on top?

Cracks come from fast temperature changes and from overbaking. Baking the pan in a water bath keeps the oven heat gentle and even, and leaving the cheesecake in the switched-off oven with the door cracked for an hour lets it cool gradually instead of shocking the top. Pull it when the outer edge is set and the center still wobbles a little, because that jiggle is normal and it firms up fully as it chills overnight. If a small crack still shows up, it is only cosmetic, and a swirl of vegan whipped cream or caramel on top hides it completely.

Can I make this pumpkin cheesecake without a water bath?

You can, but expect a higher chance of a cracked top and a slightly denser texture. If you skip the water bath, bake it at 325F and start checking around 45 minutes, since the dry oven heat sets the outside faster than a water bath does. The water bath is what keeps the filling creamy and the surface smooth, so it is worth the extra few minutes when you have them. A cheesecake baked without one also tends to brown a little more around the rim.

Do I need to drain and dry the silken tofu?

Yes, and it matters more than it sounds. Silken tofu holds a lot of water, and any extra liquid that goes into the blender makes the filling loose and slow to set. Drain the block, press it gently in a clean towel, and blend it straight away so the batter stays thick enough to bake into a clean slice. If the block feels especially wet, press it between a few layers of paper towel and a plate for a couple of minutes first.

Are graham crackers vegan, and what crust can I use?

Most graham crackers are vegan, but some brands add dairy or honey, so read the label or use a vegan brand you trust. If you want a change from graham, a vegan digestive biscuit or a simple blended oat-and-maple crust both work here. Keep the same amount of crumbs and melted vegan butter so the crust still presses and sets the same way. Graham cracker crumbs are also easy to make at home from vegan crackers if you cannot find a brand you like.

A pupusa is a thick, hand-patted corn cake from El Salvador, traditionally stuffed with a savory filling and served with a tangy cabbage slaw called curtido. The vegan version swaps the classic filling for seasoned black beans and a melting dairy-free cheese, which keeps the middle rich without missing a thing. If you like the contrast of a cold, crunchy slaw against something hot off the pan, the idea is close to my creamy vegan coleslaw, just built with vinegar instead of mayo, and a glass of creamy vegan horchata is a natural pairing. They hold their own on a snack table too, so I often make a double batch and set them out with vegan jalapeno poppers.

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Vegan Pupusas

Hand-patted corn masa cakes filled with cumin-scented black beans and a melting dairy-free cheese, cooked on a griddle until crisp and speckled outside and soft inside, then served with a tangy quick curtido.

Course Appetizer

Cuisine Salvadoran

Keyword bean and cheese pupusas, pupusas de frijol, salvadoran pupusas, vegan pupusa recipe, vegan pupusas

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

Masa dough

• 2 cups masa harina instant corn masa flour, not cornmeal or cornstarch
• 1 1/2 cups warm water plus more as needed
• 1/2 teaspoon fine sea salt

Black bean and cheese filling

• 1 cup cooked black beans drained and rinsed if canned
• 1/2 cup vegan cheese shreds a melting dairy-free mozzarella or similar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder

Quick curtido

• 3 cups green cabbage finely shredded
• 1 medium carrot grated
• 1/4 small red onion thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup warm water
• 1 teaspoon fine sea salt
• 1/2 teaspoon dried oregano

Instructions

• Whisk the masa harina and salt together in a large bowl. Pour in the warm water and mix with a spoon, then knead with your hands for about 2 minutes, until it comes together into a soft, smooth ball that holds its shape and does not crack at the edges. If it crumbles and feels dry, work in warm water a tablespoon at a time; if it feels sticky, sprinkle in a little more masa harina.
• Cover the dough with a damp towel and let it rest for 15 minutes so the masa hydrates all the way through. While it rests, make the filling and the curtido.
• For the filling, mash the black beans with the cumin, smoked paprika, and garlic powder until mostly smooth, then stir in the vegan cheese shreds. For the curtido, toss the cabbage, carrot, and red onion with the vinegar, warm water, salt, and oregano in a bowl and set it aside to soften while you cook.
• Roll a scant quarter cup of dough into a ball and press it into a flat 4-inch round in your palm. Add about a teaspoon of the bean mash and a teaspoon of the vegan cheese to the center, then bring the edges up and pinch them together to seal. Press the filled ball back into a 4-inch round, working gently so the filling stays in the middle.
• Patch any cracks or thin spots with a scrap of dough pressed on and smoothed with a wet finger. Set the finished pupusas on a parchment-lined plate and cover them with a towel as you work.
• Heat a cast-iron skillet or griddle over medium heat and brush it with a little oil. Cook the pupusas in a single layer for 3 to 4 minutes per side, turning once, until the surface is set and speckled brown and the pupusa feels firm when pressed with a spatula. Add a splash more oil between batches if the pan looks dry.
• Serve the pupusas hot with the curtido spooned over the top, and add a spoonful of tomato salsa if you like.

Notes

Masa harina is the nixtamalized corn flour sold as instant corn masa, and it is the only flour that gives pupusas their texture; cornmeal is too coarse and cornstarch is a different ingredient entirely. Brands absorb water differently, so judge the dough by feel rather than by the number: it should be soft like play dough and press flat without tearing. Any dairy-free melting cheese works, though a mozzarella-style shred melts closest to the traditional filling. The curtido tastes even better after an hour in the fridge and keeps for about a week, so it is worth making a little extra.

Why These Vegan Pupusas Work

• Masa harina keeps drinking water after mixing – Corn masa soaks up its liquid over several minutes, so a dough that looks right too early dries out at the center and splits under your palm. Letting it rest covered is what makes it press flat.
• The water ratio is a feel, not a number – Masa behaves nothing like wheat flour, and too little water is the single most common reason pupusas crack. Soft, slightly tacky dough that rolls into a clean ball is the target.
• The filling steams inside a sealed pocket – Once the edges are pinched shut, the beans and dairy-free cheese release steam as the cake cooks, so the middle turns warm and tender while the outside fries golden.
• Medium heat cooks the corn through first – Masa needs time to set all the way to the center. A screaming-hot pan browns the surface before the middle is done, which is how you end up with a raw center in an already-dark crust.
• Keeping the cheese off the seam prevents blowouts – Dairy-free cheese melts and spreads, so a center pocket ringed by beans holds the melt away from the sealed edge and stops the pupusa from bursting open.

Tips for Vegan Pupusas

• Let the dough rest covered for a full 15 minutes before shaping, even if it already looks smooth.
• Judge the dough by feel and work in warm water a tablespoon at a time if it crumbles. It should be soft like play dough and press flat without tearing.
• Use a scant quarter cup of dough per pupusa and keep the filling to about two teaspoons, one of beans and one of dairy-free cheese. Overstuffing is the top reason they split.
• Patch thin spots or small cracks with a scrap of dough pressed on and smoothed with a wet finger before the pupusa goes into the pan.
• Keep the shaped pupusas on a parchment-lined plate under a towel as you work, so the surface stays soft and does not dry out.
• Brush the skillet with just a little oil and cook over medium heat, 3 to 4 minutes per side, turning once, until the crust is set and speckled brown. Add a splash more oil between batches if the pan looks dry.

Storage

The cooked pupusas keep in the fridge for up to 4 days in an airtight container. The best way to bring them back is a dry skillet over medium heat for about 2 minutes per side, which re-crisps the outside without making them greasy, while a microwave softens the crust. To freeze, lay them flat between sheets of parchment in a sealed bag for up to 2 months, then reheat straight from frozen in a covered skillet with a splash of water for the first minute to steam the middle. The raw dough is best used the day you make it, so form and cook the whole batch rather than holding it overnight. Keep the curtido and salsa separate and spoon them on at the table so nothing goes soggy.

FAQ

Why did my pupusas crack or burst while cooking?

Cracking almost always comes down to dry dough, dough that was not rested, or too much filling. Masa harina needs enough warm water to turn into a soft, pliable ball, and it needs those 15 covered minutes to hydrate fully before you shape it. Keep the filling to about two teaspoons per pupusa, patch any thin spots with a scrap of dough before the cake hits the pan, and you should get a clean seal every time.

Can I use cornmeal or cornflour instead of masa harina?

No, and this is the one swap worth avoiding. Masa harina is corn that has been cooked with lime and ground into a fine flour, and that treatment is what lets it form a smooth, workable dough. Cornmeal is far too coarse to hold together, and cornflour (cornstarch) is a thickener that behaves nothing like masa. Look for a bag labeled instant corn masa flour.

Are pupusas gluten-free?

Made with masa harina, the dough itself contains no wheat, so the base is naturally gluten-free. Check the labels on your dairy-free cheese and any other packaged fillings, since those are the parts that can carry gluten depending on the brand.

Can I make vegan pupusas ahead of time?

Yes, the cooked pupusas reheat well. Let them cool completely, then store them in the fridge for up to 4 days or freeze them flat between sheets of parchment for up to 2 months. A dry skillet over medium heat brings the crust back, and frozen ones reheat well in a covered pan with a splash of water for the first minute so the middle steams through.

Once the loaf is steamed and rested, the rest moves fast. I slice it thin, flash the strips in a hot pan until the edges curl and brown, then pile everything into warm pita with tomato, red onion, lettuce, and a garlicky vegan tzatziki made from unsweetened vegan yogurt. If you already make my easy homemade seitan, the dough will feel familiar, and a scoop of creamy vegan cucumber salad or classic vegan potato salad on the side turns it into a proper Greek-style spread. The loaf keeps for days, so a weeknight dinner and a packed lunch come out of the same batch.

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Vegan Gyro

A sliceable seitan gyro with black beans, oregano, and rosemary worked into the dough, steamed until firm and seared in a hot skillet so the strips crisp at the edges, then piled into warm pita with garlicky vegan tzatziki.

Course Main Course

Cuisine Greek

Keyword homemade seitan gyro, seitan gyro, vegan greek gyro, vegan gyro, vegan gyro recipe

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Ingredients

Seitan gyro filling

• 1 1/2 cups vital wheat gluten also labeled vital wheat gluten flour
• 1/2 cup canned black beans drained and rinsed
• 3/4 cup low-sodium vegetable broth
• 3 tablespoons soy sauce use tamari for a gluten-free soy sauce
• 2 tablespoons olive oil
• 3 cloves garlic peeled
• 1 tablespoon dried oregano
• 1 teaspoon dried marjoram or another teaspoon of oregano
• 1 teaspoon ground rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fine sea salt

For searing the strips

• 1 tablespoon olive oil plus more if you cook in batches
• 1 tablespoon lemon juice freshly squeezed
• 1/2 teaspoon dried oregano

Vegan tzatziki

• 1 cup plain unsweetened vegan yogurt soy or coconut yogurt both work
• 1/2 English cucumber grated and squeezed dry
• 1 clove garlic grated
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill chopped
• 1/4 teaspoon fine sea salt

To serve

• 4 large pita breads warmed
• 1 large tomato sliced
• 1/2 medium red onion thinly sliced
• 2 cups romaine lettuce shredded

Instructions

• Add the black beans, vegetable broth, soy sauce, olive oil, garlic, oregano, marjoram, rosemary, smoked paprika, onion powder, garlic powder, black pepper, and salt to a blender. Blend for about a minute, until the mixture is completely smooth with no whole beans left.
• Pour the puree into a large bowl and add the vital wheat gluten. Stir with a spatula or your hands until a shaggy dough forms, then knead it in the bowl for 2 to 3 minutes, just until it comes together into a firm, slightly springy ball. Stop there, because more kneading makes the seitan tough.
• Shape the dough into a log about 8 inches long and 3 inches thick. Wrap it tightly in foil, twisting the ends like a candy wrapper so no water can get inside.
• Set a steamer basket in a large pot with about an inch of water below it and bring the water to a boil. Put the wrapped log in the basket, cover the pot, and steam over medium heat for 50 to 60 minutes, adding hot water if the pot runs dry. The loaf is done when it feels firm and springs back when pressed.
• Take the log out and let it cool, still wrapped, for at least 15 minutes so it firms up. Unwrap it and slice it thinly across the log, about 1/8 to 1/4 inch thick, into strips.
• While the loaf rests, make the tzatziki. Grate the cucumber, sprinkle it with a pinch of salt, and squeeze it dry in a clean towel. Stir it together with the vegan yogurt, grated garlic, lemon juice, dill, and salt, then chill it until serving.
• Heat the olive oil in a large skillet over medium-high heat. Lay the seitan strips in a single layer, working in batches so the pan is not crowded, and sear for 2 to 3 minutes per side, until the edges are browned and crisp. Return all the strips to the pan, add the lemon juice and oregano, and toss for 30 seconds.
• Warm the pitas, then fill each one with lettuce, tomato, red onion, and the seared strips. Spoon the tzatziki over the top, fold the pita around the filling, and serve right away.

Notes

Vital wheat gluten is the one ingredient worth sourcing before you start, and it is sold in most large grocery stores and online. Brands vary in how much liquid they absorb, so if the dough feels dry after mixing, add vegetable broth a tablespoon at a time; if it feels sticky, dust in a little more gluten. Steam, never boil, the loaf, because a rolling boil drives water into the seitan and leaves the interior spongy. The wrapped log also steams well on a rack inside a covered pot, and a foil-wrapped loaf can go straight onto a baking sheet in a 350F oven for about an hour if you prefer not to steam at all. Let the loaf cool completely before slicing for the cleanest strips.

Why This Vegan Gyro Works

• **Steaming sets the loaf before any browning** – Steam holds the seitan at a steady, gentle heat, so the gluten sets into a firm loaf you can slice clean. Boil it instead and the outside goes waterlogged while the middle turns spongy.
• **Blended black beans keep the gluten tender** – The pureed beans dilute the gluten just enough to stop the chew from turning rubbery, and they add protein and a deeper color along with it. Leave them out and the loaf comes out tighter and tougher.
• **A rested loaf slices clean** – A seitan log straight from the steamer is soft enough to tear under the knife. Fifteen minutes of resting lets it firm up, so the strips come out even instead of ragged.
• **A hot, uncrowded skillet builds the crust** – The whole gyro character lives in the browned edges of each strip. Crowd the pan and the slices steam pale, but keep them in a single layer and they caramelize the way the rotisserie version does at the edges.
• **Finishing with lemon and oregano keeps it bright** – The dried herbs bloom in the dough, but the squeeze of lemon over the seared strips at the end is what stops the finished bite from tasting flat and heavy.

Storage

The cooled seitan loaf keeps in the fridge for up to 5 days, tightly wrapped, and the sliced strips reheat best in a hot skillet for 2 to 3 minutes so the edges crisp back up. The microwave leaves them soft, so I skip it. To keep them longer, slice the loaf and freeze the strips in a sealed bag for up to 3 months, then sear them from frozen with a little extra oil. The tzatziki is best within 3 or 4 days, and it will release some water as it sits, so give it a stir before serving. I keep the parts separate and build the pitas to order, because a filled and wrapped gyro softens within an hour.

FAQ

What is the gyro filling made from?

This recipe builds the filling from seitan, which is made by mixing vital wheat gluten with a seasoned puree of black beans, vegetable broth, soy sauce, olive oil, garlic, and dried herbs. Steaming sets that mixture into a firm loaf that you slice and sear. The result is chewy and savory, and it holds its shape in a pita far better than a loose crumble would. If you have cooked with vital wheat gluten before, the dough will feel familiar, and if you have not, it is the same ingredient behind a classic homemade seitan.

Why did my seitan come out rubbery?

Rubbery seitan almost always comes from overworking the dough or cooking it too hard. Knead the dough for only 2 to 3 minutes, just until it comes together, because every extra minute develops the gluten into a tighter, bouncier texture. Steam it rather than boil it, and do not push the steaming time past an hour, since longer cooking only firms it further. A rested loaf that springs back when you press it is ready.

Do I need a steamer basket for this?

A steamer basket is the easiest way, but it is not the only one. You can set the wrapped loaf on a metal colander or a small rack inside a covered pot with an inch of water below it, or wrap the log tightly in foil and steam it directly. Keep the water under the loaf and top the pot up with hot water if it runs low. If you would rather skip steaming entirely, a foil-wrapped loaf bakes on a sheet pan at 350F for about an hour.

Can I make the seitan ahead of time?

Yes, and it is the best way to break up the work. The steamed loaf keeps in the fridge for up to 5 days, or you can slice it and freeze the strips for up to 3 months. Sear the strips just before you serve so the edges stay crisp, and make the tzatziki up to 3 days ahead and keep it cold. Warm the pitas and assemble at the last minute so nothing goes soggy.

The tapioca starch is the part that matters, since that is what gives the mozzarella its stretch instead of a rubbery bounce. I lean on the same melt-and-stretch idea behind my vegan mac and cheese, where a starch-thickened sauce clings to the pasta instead of sitting on top of it. If you would rather skip the homemade mozzarella, a firm store-bought vegan mozzarella block works well here too. I keep a jar of vegan ranch dressing or chipotle aioli nearby for dipping, and these sit happily next to a batch of vegan jalapeno poppers when I am putting out snacks for game night.

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Vegan Mozzarella Sticks

Vegan mozzarella sticks that actually stretch, made with a nut-free tofu and tapioca mozzarella, breaded and frozen so they fry up crisp without leaking.

Course Appetizer

Cuisine American

Keyword dairy free mozzarella sticks, homemade vegan mozzarella sticks, nut free vegan mozzarella sticks, tofu mozzarella sticks, vegan mozzarella sticks

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 16 sticks

Ingredients

For the mozzarella

• 16 ounces firm tofu drained; not silken
• 3 tablespoons tapioca starch this is what makes it stretch
• 2 tablespoons refined coconut oil melted
• 2 tablespoons nutritional yeast
• 2 teaspoons white miso paste for the tangy, cheesy note
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon fine sea salt
• 1/4 cup water to get the blender moving

For the coating

• 1/2 cup all-purpose flour or a gluten-free 1:1 blend
• 1/2 cup unsweetened soy milk or oat milk
• 2 tablespoons cornstarch whisked into the milk to help the coat seal
• 1 1/2 cups fine vegan breadcrumbs check the label, many brands contain dairy
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt

For cooking and serving

• 4 cups neutral oil for frying, or oil spray for the air fryer or oven
• 1 1/2 cups marinara sauce warmed, for dipping
• 1/2 cup vegan ranch dressing optional, for dipping

Instructions

• Drain the tofu and pat it dry, then add it to a blender with the tapioca starch, melted coconut oil, nutritional yeast, miso, lemon juice, garlic powder, onion powder, salt, and water. Blend for a full minute or two, scraping down the sides, until the mixture is completely smooth and no tofu grains remain.
• Pour the mixture into a medium saucepan and set it over medium heat. Cook, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until it thickens into a glossy, stretchy dough that pulls away from the sides of the pan. If you lift the spatula and the mixture stretches in a ribbon rather than breaking, it is ready; if it looks like wet porridge, keep cooking.
• Scrape the hot mozzarella into a parchment-lined small loaf pan or container and smooth the top. Press a piece of plastic wrap directly onto the surface so it does not form a skin, then refrigerate for at least 2 hours, or overnight, until it is firm enough to slice.
• Turn the firm mozzarella out onto a cutting board and cut it into sticks about 3 inches long and 1/2 inch wide. You should get 16 to 20 sticks. Work quickly and keep the uncut mozzarella and the finished sticks cold so they hold their shape.
• Set up three shallow bowls for breading. Put the flour in the first. Whisk the soy milk and cornstarch together in the second. Stir the breadcrumbs, Italian seasoning, garlic powder, and salt together in the third.
• Coat each stick in flour, then in the soy milk mixture, then press it firmly into the breadcrumbs. For the sealed coat that keeps frying clean, dip the breaded stick back into the soy milk and press it into the breadcrumbs a second time. Pat the crumbs on so there are no bald spots.
• Lay the breaded sticks on a parchment-lined tray without touching and freeze for at least 1 hour. Frozen is the point here, so they can go straight into hot oil; they keep for up to 3 months in a sealed bag.
• To fry, heat the oil to 350F in a deep pot. Fry the frozen sticks in small batches for 2 to 3 minutes, until deep golden and crisp, then lift them onto a rack to drain. To air fry, cook at 380F for 8 to 10 minutes, spraying the tops with oil. To bake, heat the oven to 425F and bake on an oiled sheet for 10 to 12 minutes, turning once.
• Serve the sticks hot, while the middle is still soft and stretchy, with warm marinara and vegan ranch on the side.

Notes

The vegan mozzarella is the part worth getting right, since the whole texture of the dish rides on it. Cook it long enough that it truly pulls into a ribbon; undercooked, it stays soft and the sticks slump. Tapioca starch is not interchangeable with cornstarch here, because cornstarch thickens but does not stretch. If your tofu is the water-packed kind, drain and pat it well before blending, or the mozzarella comes out loose. Freezing is not optional, for frying or for the air fryer, since cold mozzarella is what lets the crust set before the inside turns to liquid. Store-bought vegan mozzarella works in a pinch, but choose a firm block rather than a soft spread.

Why This Mozzarella Works

• **Tapioca starch only stretches when fully cooked** – When you drag the spatula through and the mixture pulls in a soft ribbon, the starch has activated. If it still looks like wet porridge, it needs another minute or two, and rushing this step is the main reason sticks turn out mushy.
• **The double coat seals every seam** – A second pass through the soy milk and breadcrumbs closes the gaps a single coat leaves, so no mozzarella escapes into the oil. For the air fryer, a single coat is usually enough.
• **Frozen sticks hold together in hot oil** – The mozzarella melts faster than the crust sets, so a room-temperature stick blows out the moment it hits the oil. Frozen sticks brown evenly outside while the middle turns soft.
• **Steady 350F oil times the crust right** – Cooler oil soaks the crumbs and the sticks turn greasy, while hotter oil browns the outside before the middle is warmed through. A thermometer takes the guesswork out of it.

Tips for Vegan Mozzarella Sticks

• Chill the block until it is genuinely firm, ideally overnight. A soft block tears when you cut it and the coating slides right off, while a cold block keeps its shape all the way through breading.
• Use a firm block if you go store-bought. A soft, spreadable vegan mozzarella will not hold the stick shape, while a firm block cuts clean, breads well, and behaves much like the homemade version.
• Season the breadcrumbs, not just the mozzarella. The crumb mix is your best chance to flavor the crust, so taste it before you start and add more garlic, salt, or a pinch of cayenne if it needs a lift.
• Serve them right away, since the stretch fades as the sticks cool. They are at their best within a few minutes of leaving the oil, so if you are frying in batches, keep the finished ones warm in a low oven while the rest cook.

Storage

Cooked sticks keep in the fridge for 3 to 4 days in an airtight container, though they do lose some of their stretch as they cool. Reheat them in the air fryer or a hot oven rather than the microwave, which leaves them soggy and rubbery. Uncooked breaded sticks are the better thing to freeze: lay them in a single layer until solid, then move them to a sealed bag, where they keep for up to 3 months. Cook them straight from the freezer without thawing, adding about a minute to the fry or air-fry time. The plain mozzarella block can be made up to 5 days ahead and kept wrapped in the fridge, so the frying part is quick when people are already at the table.

FAQ

Can I use store-bought vegan mozzarella instead of making it?

Yes, and the trick is to choose a firm block rather than a soft spread, cut it into the same 3 inch by 1/2 inch sticks, then bread and freeze as written. A firm block holds its shape and gives you the melt you want, while a soft, spreadable style tends to collapse during breading and leak in the oil. Miyoko’s and Chao are two brands that make blocks firm enough to work, and either is a fair shortcut when you do not want to blend your own.

Why did my mozzarella sticks leak or blow out in the oil?

Almost always because the mozzarella was not frozen solid, or the coat was too thin. The mozzarella softens faster than the crumb sets, so a warm stick splits and the middle escapes. Freeze the breaded sticks for at least an hour, cook them straight from frozen, and use the double coat for frying so the seams are sealed. Oil that is too hot can also split them, so keep it at 350F.

Can I make these gluten-free?

Yes, and it takes only two swaps. Use a gluten-free 1:1 flour blend in place of the all-purpose flour, and gluten-free breadcrumbs for the coating. Double-check that your breadcrumbs are also free of dairy. The mozzarella itself is already gluten-free, since it is built on tofu and tapioca starch, and the method itself does not change at all.

Can I air fry or bake them instead of frying?

Both of those methods work well here. Air fry the frozen sticks at 380F for 8 to 10 minutes, spraying the tops with oil so the crumbs crisp, and shake the basket once. To bake, heat the oven to 425F and cook them on an oiled sheet for 10 to 12 minutes, turning once. They come out less shatteringly crisp than fried, but the middle still melts, and you skip the pot of oil.

The sauce is simple on purpose, just soy sauce, brown sugar, toasted sesame oil, and garlic, so the vegetables keep their own flavor instead of disappearing under a heavy glaze. I brown the tofu first so it has a firm edge to hold onto, then cook the vegetables from firmest to softest, and finally fold everything together with the noodles in two passes so the sauce coats each strand instead of pooling at the bottom of the pan. If you have never worked with dangmyeon before, the one thing to remember is that they keep softening after they leave the water, so pull them early and let the cold rinse stop them dead. A bowl of japchae sits happily next to anything else you are putting out, and it holds up on a table for a while, which makes it a steady choice for a potluck or a big Korean-style spread.

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Vegan Japchae

A Korean glass noodle stir-fry built around dangmyeon, tofu, and a sweet-savory soy sauce, with a clear doneness test so the noodles stay bouncy instead of turning into one gluey clump.

Course Side

Cuisine Korean

Keyword dangmyeon recipe, korean glass noodles, sweet potato noodles, vegan japchae, vegan japchae recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

Japchae

• 8 ounces sweet potato glass noodles also sold as dangmyeon or sweet potato starch noodles
• 8 ounces extra-firm tofu pressed dry and cut into thin rectangles
• 1 medium onion thinly sliced
• 1 large carrot julienned into thin matchsticks
• 1 medium red bell pepper thinly sliced
• 6 shiitake mushrooms stems removed and thinly sliced; cremini work too
• 3 cloves garlic minced
• 5 ounces baby spinach a large handful
• 3 scallions cut into 2-inch lengths
• 1 tablespoon toasted sesame seeds for serving
• 2 tablespoons neutral oil divided

Sauce

• 1/3 cup soy sauce use tamari or a gluten-free soy sauce if needed
• 2 tablespoons brown sugar or maple syrup
• 1 tablespoon toasted sesame oil plus 1 teaspoon to coat the noodles
• 1/4 teaspoon ground black pepper freshly ground

Instructions

• Bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook them for 5 to 6 minutes, until they are tender but still springy when you bite one. Start tasting at 4 minutes, because they soften quickly and there is no way to undo it.
• Drain the noodles and rinse them under cold running water until they are cool, then snip through the pile three or four times with kitchen scissors so the strands are easier to toss and eat. Toss them with 1 teaspoon of the sesame oil so they do not stick together.
• Stir together the soy sauce, brown sugar, sesame oil, and black pepper in a small bowl until the sugar dissolves. Set the sauce aside.
• Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 4 to 5 minutes, turning once, until the pieces are golden at the edges. Move the tofu to a plate.
• Add the remaining tablespoon of oil to the pan, then cook the onion, carrot, and bell pepper for 3 minutes, stirring often. Add the mushrooms and cook for 2 minutes more, then add the garlic and cook for 30 seconds, until it smells fragrant.
• Add the spinach and stir just until it wilts, about 30 seconds, then return the tofu to the pan. Add the noodles and pour over half the sauce. Toss everything together for 1 minute, then add the rest of the sauce and toss again until the noodles are glossy and every strand is coated.
• Turn off the heat, scatter the scallions and sesame seeds over the top, and serve warm or at room temperature.

Notes

Dangmyeon are sold in Korean markets and online, and the package directions are a starting point rather than a rule, because brands vary in thickness. If your noodles clump before they reach the pan, a splash of warm water and a quick toss will loosen them again. The dish is naturally gluten free as long as your soy sauce is, so use tamari to be certain.

Tips for Vegan Japchae

Japchae is a forgiving dish once the noodles are right, and almost every problem traces back to how they were cooked and how the sauce goes on. These are the details that keep the strands separate and the vegetables crisp.

• Pull the noodles early. Sweet potato glass noodles keep softening after they drain, so cook them to just bouncy and no further. If they already feel soft in the pot, they will be gluey on the plate.
• Rinse them cold and oil them right away. Cold water stops the cooking, and a teaspoon of sesame oil keeps the strands from welding into one block while you cook the vegetables.
• Cut the pile with scissors. Dangmyeon are long, and a few snips make them far easier to toss and to eat without chasing a single endless strand around the bowl.
• Cook the vegetables firmest first. Onion, carrot, and pepper go in before the mushrooms and spinach, so the crunchy ones get their time and the tender ones do not overcook.
• Add the sauce in two passes. Half goes in with the noodles to soak in, and the rest goes on at the end so the dish stays glossy instead of sitting in a puddle of sauce.
• Keep the pan hot and move fast. A crowded, cooler pan steams the vegetables soft, so use the biggest skillet you have and let it come back to heat between additions.

Storage

Japchae keeps well in an airtight container in the fridge for 3 to 4 days, and it is one of the rare stir-fries that tastes just as good cold, which makes it an easy lunch. The noodles soak up the sauce as it sits, so if the dish looks dry the next day, loosen it with a teaspoon of water or a little more soy sauce before serving. To reheat, warm it in a skillet over medium heat for 2 to 3 minutes, or in the microwave in short bursts, adding a splash of water so the noodles do not seize up. I would not freeze it, because the glass noodles turn rubbery once thawed. For a make-ahead shortcut, cook the noodles, mix the sauce, and prep the vegetables a day ahead, then stir-fry everything fresh when you are ready to eat. The cooked dish also travels well to a picnic or a lunch box, since it does not need to stay hot to taste right.

FAQ

What are japchae noodles made of?

Japchae is made with dangmyeon, noodles made from sweet potato starch. They cook up translucent and chewy, and they are naturally gluten free. They do not taste like sweet potato at all, which is exactly why they work so well at soaking up the soy sauce. Look for the words dangmyeon or sweet potato starch on the package, and give them a squeeze to check that the strands are still flexible before you buy.

Why did my japchae turn mushy?

It almost always comes down to overcooking the noodles. Sweet potato glass noodles keep softening after they leave the pot, so they need to come out while they still have a springy bite. Rinsing them under cold water right away stops the cooking and keeps them firm. Taste a strand a minute before the package time suggests, and trust your teeth over the clock.

Can I make vegan japchae gluten free?

Yes. The noodles are already gluten free, so the only change is the soy sauce. Use tamari or a soy sauce labeled gluten free in the same amount, and the dish stays exactly the same otherwise. Check the sesame oil and the sesame seeds too, since a few brands add wheat or barley.

Can I use different vegetables or skip the tofu?

The vegetables are flexible, and any stir-fry-friendly ones work, such as cabbage, broccoli, or bok choy. If you leave out the tofu, add an extra handful of mushrooms so the dish still has something with a firm, substantial bite.

The potato you pick matters more than people expect. Russets and Yukon Golds mash into a soft, dry crumb that drinks up the binder, while waxy potatoes stay wet and slick and fight it the whole way. I keep the seasoning simple, just garlic, onion, and a little nutmeg, so the potato stays the star and the crust does the talking.

I lean on the same habits here that keep my vegan hush puppies light and my vegan scotch eggs from cracking: a dry filling, a firm chill, and a steady cooking temperature. These sit nicely next to vegan cauliflower mash on a plate, and I like them with a bowl of vegan chipotle aioli for dipping. One batch makes 16, which is enough to feed four as a side or a room full of people as a snack, and the shaped croquettes wait in the fridge until you are ready to cook, which makes the last step calm instead of rushed.

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Vegan Croquettes

Floury potatoes dried over low heat, bound with chickpea flour and cornstarch instead of a custard base, then rolled in seasoned panko and cooked until the shell shatters and the middle stays soft. Fry or bake them, both work.

Course Side

Cuisine Spanish

Keyword crispy potato croquettes, homemade vegan croquettes, vegan croquettes, vegan potato croquettes, vegan tapas croquettes

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 16 croquettes

Ingredients

Croquettes

• 2 pounds russet or Yukon Gold potatoes about 4 medium, peeled and cut into chunks; floury potatoes give the creamiest center, while waxy ones turn gluey
• 1/3 cup chickpea flour also sold as besan; it soaks up moisture and binds the mix
• 2 tablespoons cornstarch keeps the center tender instead of rubbery
• 2 tablespoons nutritional yeast adds a savory, almost cheesy note
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt plus more for the cooking water
• 1/4 teaspoon black pepper freshly ground
• 1/8 teaspoon ground nutmeg optional, but it rounds out the potato
• 2 tablespoons vegan butter or olive oil
• 2 tablespoons fresh parsley finely chopped, optional

Coating

• 1/2 cup all-purpose flour for the first dredge
• 3/4 cup unsweetened oat milk or unsweetened soy milk
• 1 1/2 cups panko breadcrumbs larger flakes stay crisp longer than fine breadcrumbs
• 1 cup olive oil or neutral oil for frying, or cooking spray for baking

Instructions

• Put the potatoes in a large pot and cover them with cold water by an inch. Add a tablespoon of salt, bring to a boil, and cook for 15 to 20 minutes, until a knife slides in with no resistance.
• Drain the potatoes well, then return them to the hot pot and set it over low heat for a minute, shaking gently, so the last of the steam escapes. Mash them smooth with a potato masher or press them through a ricer until no lumps remain.
• Stir in the chickpea flour, cornstarch, nutritional yeast, garlic powder, onion powder, salt, pepper, nutmeg, vegan butter, and parsley. Mix until you have a firm, slightly tacky dough, then let it cool for 10 minutes so it is easy to handle.
• Line a tray with parchment. With damp hands, roll about 2 tablespoons of dough into a log roughly 3 inches long and 1 inch thick. Repeat to make 16 croquettes.
• Set up three shallow bowls with the flour, the oat milk, and the panko. Roll each croquette in the flour, dip it in the oat milk, then press it into the panko so the whole surface is coated.
• Park the breaded croquettes in the fridge for at least 20 minutes. This firms them up so they hold their shape in the oil or the oven.
• To fry, heat an inch of oil to 350F (175C) in a deep pan and cook the croquettes in batches for 3 to 4 minutes, turning once, until deep golden. To bake, heat the oven to 425F (220C), brush the croquettes with oil, and bake for 20 to 25 minutes, turning halfway, until crisp and golden.

Notes

The chickpea flour and cornstarch are doing the real work here, so this is not the recipe to skip them or swap in more all-purpose flour. Potato brands and sizes vary, so if the dough feels too soft to roll, add another tablespoon of chickpea flour, and if it feels dry and crumbly, a splash of oat milk will bring it back. The dough can be made a day ahead and kept covered in the fridge, and the breaded croquettes can be frozen before cooking.

Tips for Vegan Croquettes

A few details decide whether these come out crisp and creamy or heavy and split, and they all come down to how dry the potato is and how cold the shaped croquettes are when they hit the heat. Get those two right and the rest is easy, whether you fry them in a pan or bake them on a tray.

• Dry the potatoes twice. Drain them well, then put them back in the warm pot for a minute so the steam escapes. Any water left in the mash turns the middle gummy and pushes the coating off from the inside.
• Mash them completely smooth. Lumps create weak spots where a croquette splits as it cooks, so work out every bump with a masher or a ricer before the flour goes in.
• Chickpea flour and cornstarch do the binding. Together they soak up the extra moisture and hold the mix without a custard base, and the cornstarch is what keeps the center tender rather than rubbery.
• Chill the shaped, breaded croquettes for at least 20 minutes. Cold dough is firm dough, and firm dough is what survives the trip into hot oil or a hot oven without slumping.
• Hold the oil at 350F (175C). Colder oil lets the croquettes soak up grease, and hotter oil browns the crust before the middle is warm, which is the moment they burst open.
• For baking, oil the surface and use a hot oven. A brush of oil and 425F (220C) is what gets the panko to crunch without a pot of oil.

Storage

Cooked croquettes are best the day they are made, but they keep in an airtight container in the fridge for 3 to 4 days. Reheat them in a 400F (205C) oven or an air fryer for 8 to 10 minutes so the crust comes back, since the microwave softens the panko and leaves it limp. Serve them straight from the oven while the shell is still crisp, because the contrast between the crunch outside and the soft center is the whole point. To get ahead, freeze the breaded, uncooked croquettes on a tray until solid, then bag them for up to 3 months and cook them straight from frozen, adding 3 to 4 minutes to the fry or bake time. You can also make the potato dough a day ahead and keep it covered in the fridge, then shape and bread it when you are ready to cook.

FAQ

What binds vegan croquettes without a custard base?

Chickpea flour and cornstarch. The chickpea flour soaks up the extra moisture in the mash and the cornstarch tightens the mix as it heats, so the croquettes hold together on their own. You do not need a store-bought replacer for this dough to work, just a thoroughly dried potato and a short chill before cooking.

Why did my croquettes fall apart?

It is almost always wet potatoes or a skipped chill. If the mash still holds water from the pot, the dough stays soft and splits, and if the breaded croquettes go into the oil straight from the counter, they slump before the crust sets. Dry the potatoes over low heat and chill the shaped croquettes for at least 20 minutes.

Can I bake vegan croquettes instead of frying them?

Yes. Brush or spray the breaded croquettes with oil and bake them at 425F (220C) for 20 to 25 minutes, turning them halfway. They come out lighter than the fried version and a little less shattery, so the oil on the surface is what matters for the crunch. A hot oven and a thin coat of oil do most of the work.

Can I make these croquettes gluten free?

Yes, with a couple of swaps. Use a gluten-free all-purpose blend in place of the wheat flour and gluten-free panko or crushed cornflakes for the coating, and check that the oat milk is certified gluten free. The potato mix, the binding, and the cooking method all stay the same.

The two places this can go wrong are both about moisture. Seitan holds water from steaming, so it has to cool and dry before it touches the dough, and the dough itself needs to stay cold so the fat in it doesn’t melt before it hits the oven. I park the wrapped tray in the fridge for a few minutes while the oven heats, which firms up the seam and helps the pastry puff. These are the same habits I lean on for vegan jalapeno poppers and vegan stuffed mushrooms, and they fit a platter next to vegan scotch eggs with a bowl of vegan chipotle aioli for dipping. A double batch fits two sheet pans, and these are just as good warm as they are at room temperature, which is what makes them reliable for a buffet.

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Vegan Pigs in a Blanket

A homemade seitan take on the party classic. The dogs steam up tender and lightly smoky, then get wrapped in crescent dough and baked hot so the bottoms stay crisp instead of going soggy.

Course Appetizer

Cuisine American

Keyword dairy free pigs in a blanket, homemade vegan pigs in a blanket, vegan party appetizer, vegan pigs in a blanket, vegan pigs in blankets recipe

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 16 pieces

Ingredients

• 1 cup vital wheat gluten the flour that gives seitan its chew; not the same as all-purpose flour
• 1/4 cup chickpea flour also sold as besan; it keeps the dogs tender instead of rubbery
• 3 tablespoons nutritional yeast adds a savory note
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper freshly ground
• 1 cup vegetable broth or water with an extra splash of soy sauce
• 2 tablespoons soy sauce or tamari
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon liquid smoke optional, for a smoky note
• 2 cans refrigerated crescent roll dough 8 ounces each, or 1 package (about 14 ounces) vegan puff pastry; look for a brand labeled vegan, since brands vary
• 1 tablespoon vegan butter melted, or olive oil
• 1 tablespoon maple syrup for the wash
• 1 tablespoon sesame seeds or everything bagel seasoning
• 1/4 cup Dijon mustard for the dip
• 2 tablespoons maple syrup for the dip

Instructions

• Whisk the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
• In a second bowl, whisk the vegetable broth, soy sauce, tomato paste, olive oil, and liquid smoke if using. Pour the wet mixture into the dry and stir until a shaggy dough forms.
• Knead the dough in the bowl for 3 to 4 minutes, until it turns elastic and holds together. It will feel springy and a little wet. Cover it and rest for 10 minutes so the gluten relaxes and the dough is easier to shape.
• Divide the dough into 8 equal pieces. Roll each piece into a log about 5 inches long and 3/4 inch thick. Wrap each log tightly in foil, twisting the ends like a candy wrapper.
• Set the wrapped logs in a steamer basket over simmering water, cover, and steam for 30 minutes. If you don't have a steamer, set a rack in a large pot with an inch of water and cover it. Unwrap the dogs and let them cool completely, then chill them for at least 20 minutes. This can be done up to three days ahead.
• Heat the oven to 400F (200C) and line a baking sheet with parchment paper. Cut each cooled dog in half so you have 16 pieces.
• Unroll the crescent dough and separate it into 16 triangles. Roll one triangle around each piece of seitan, starting at the wide end, and place each wrap seam-side down on the sheet with a little space between them.
• Stir the melted vegan butter with the maple syrup and brush it over the tops. Sprinkle the sesame seeds evenly over the wraps.
• Bake for 14 to 18 minutes, until the pastry is deep golden and the bottoms are crisp. Let them cool on the sheet for a few minutes, then serve with the maple-mustard dip.

Notes

Vital wheat gluten is what makes the seitan dogs work, so this isn't the recipe to swap in all-purpose flour. Different brands of gluten absorb liquid differently, so if the dough feels too dry to come together, add broth a tablespoon at a time, and if it feels sticky, a light dusting of extra gluten will tighten it. The dogs can be steamed and refrigerated up to three days ahead, which is the real time saver here. If you would rather skip the homemade route, the FAQ covers store-bought vegan hot dogs.

Tips for Vegan Pigs in a Blanket

These are simple to put together, and the details are what keep the pastry crisp instead of heavy. Most of the work is in two habits: dry filling and a cold tray. Once you have those down, a tray comes together in minutes, and the seitan can be made days in advance.

• Cool and chill the seitan dogs before they meet the dough. They come out of the steamer damp, and any surface moisture turns the inside of the pastry gummy, so let them cool fully and then give them at least 20 minutes in the fridge.
• Keep the crescent roll dough cold. Warm dough smears and loses its layers, so work quickly, open only one can at a time, and park the wrapped tray in the fridge for 10 minutes before it goes in the oven.
• Place each wrap seam-side down with a little space between them. The seam seals against the parchment, and the gap lets heat circulate so the bottoms crisp rather than steam.
• Bake at 400F (200C), not a lower oven. The higher heat sets the pastry before the moisture inside has a chance to soak through, which is the difference between a flaky wrap and a doughy one.
• Cut the dogs in half for party size. A full dog makes a bigger wrap that browns unevenly, while halves bake through and are easy to pick up with one hand.
• If you don’t have a steamer, a rack in a covered pot does the same job. Keep the water below the rack so the logs steam and don’t sit in it, and check the pot once to make sure it hasn’t boiled dry.

Storage

These are best the day they’re baked, but they hold up well. Store cooled wraps in an airtight container in the fridge for up to four days, then reheat them in a 375F (190C) oven or an air fryer for 6 to 8 minutes to bring the pastry back to crisp. The microwave softens the dough, so I skip it. To get ahead, steam the seitan dogs up to three days in advance and keep them covered in the fridge, or assemble the wraps and freeze them unbaked in a single layer before bagging. Unbaked, they keep for about two months and go straight into a 400F (200C) oven from frozen, adding 4 to 6 minutes to the bake. Store the baked ones in a single layer if you can, since stacking them traps steam and softens the crust you just worked for.

FAQ

Can I use store-bought vegan hot dogs instead of making seitan?

Yes, and it turns this into a twenty-minute recipe. Use 8 vegan hot dogs, skip the steaming, and cut each one in half before wrapping. Pat them dry first, and squeeze them gently in a paper towel if they look glossy, since the brine on packaged dogs is one of the reasons the dough can go soggy. Everything else, including the bake time, stays the same. A drier, firmer hot dog wraps the neatest.

Why are my pigs in a blanket soggy on the bottom?

Moisture is almost always the cause. A wet filling, warm dough, or a crowded pan all trap steam under the pastry. Cool and dry the seitan, or pat store-bought hot dogs dry, keep the dough cold, leave space between the wraps, and bake at 400F (200C) rather than a lower temperature. Baking on parchment rather than a silicone mat also helps the bottoms brown.

Can I make these ahead of time?

Yes, and it’s one of the best things to prep early. Steam the seitan dogs up to three days ahead and refrigerate them, then wrap and bake the day you need them. For longer storage, assemble the wraps, freeze them unbaked in a single layer, and bake them from frozen. You can also bake the whole tray a few hours ahead and reheat it in the oven to crisp the pastry back up before serving.

Can I make these gluten free?

Not with the homemade seitan, since it’s made from vital wheat gluten. For a gluten-free version, use 8 gluten-free vegan hot dogs and wrap them in a gluten-free pastry or a simple gluten-free dough, and check that every label is free of wheat. Store-bought gluten-free pastry often bakes faster than crescent dough, so start checking it a few minutes early. The method, the chilling, the spacing, and the high bake temperature all still apply.

The thing that ruins most batches is bread that soaks too long and collapses into mush, and the fix comes down to matching the soak to the loaf. Day-old bread with some backbone drinks up the batter and holds its shape, while soft sandwich bread only needs a quick dip. Thick slices that stay wobbly in the center can finish in a warm oven, which sets the custard without drying out the crust. I like to serve this on a slow weekend morning next to a vegan chai latte or a tray of vegan cinnamon rolls, and it fits a make-ahead breakfast spread with vegan overnight oats when I want the morning to run itself.

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Vegan French Toast

A vegan french toast made with a chickpea flour and oat milk custard that sets as it cooks, so each slice ends up soft in the middle with crisp golden edges and no eggs.

Course Breakfast

Cuisine American

Keyword dairy free french toast, egg free french toast, vegan french toast

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• 1 cup unsweetened oat milk or another unsweetened plant milk
• 2 tablespoons chickpea flour also sold as besan
• 1 tablespoon cornstarch
• 1 tablespoon maple syrup plus more for serving
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon kala namak optional, for a faint savory note
• 8 slices day-old sturdy bread about 3/4 inch thick, such as sourdough, French bread, or vegan brioche
• 2 tablespoons vegan butter for the pan, plus more as needed
• maple syrup and fresh berries for serving

Instructions

• Whisk the oat milk, chickpea flour, cornstarch, maple syrup, vanilla, cinnamon, salt, and kala namak if using in a wide, shallow dish until completely smooth. Let the batter sit for 5 minutes so the chickpea flour hydrates, then whisk it again. It should look like thin pancake batter.
• Heat a large nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon of the vegan butter, swirling to coat the pan. Medium-low is the sweet spot here, because a pan that runs too hot browns the outside before the custard in the center has set.
• Dip one slice of bread into the batter and let it soak for 15 to 20 seconds per side if the loaf is sturdy and day-old. For softer sandwich bread, dip for just 3 to 5 seconds per side. Lift the slice and let the excess batter drip back into the dish.
• Place the slice in the skillet and cook for 2 to 3 minutes per side, until it is deep golden brown and crisp at the edges. Cook only two or three slices at a time so the pan stays hot and the bread does not steam.
• Add another small piece of vegan butter between batches, and lower the heat if the slices are browning faster than the center is setting.
• For thick slices that still feel soft in the middle, move them to a rack set on a baking sheet and finish in a 350F (175C) oven for 5 to 8 minutes, which sets the custard without drying the crust. Serve warm with maple syrup and berries.

Notes

Day-old bread is the single biggest upgrade here, because fresh bread releases too much steam and turns gummy in the pan. If your loaf is soft, keep the dip short and lean on the oven finish. The batter thickens as it sits, so whisk in a splash of oat milk if it gets too thick to coat a slice. Any extra batter keeps in the fridge for a day.

Tips for Vegan French Toast

French toast is a simple dish, and the details are what separate a custardy slice from a soggy one. A quick whisk before each batch keeps the chickpea flour from settling, and these are the rest of the moves that matter most.

• Day-old bread beats fresh bread every time. A fresh loaf holds too much moisture, so it steams in the pan instead of crisping, while a day on the counter firms the crumb just enough to soak up batter without falling apart.
• Chickpea flour is the workhorse of this batter. It thickens the oat milk and sets into a soft custard as it cooks, which is what gives the middle that tender, almost creamy texture instead of a wet center.
• Match the dip to the bread, not to a timer. Sturdy sourdough or French bread can take 15 to 20 seconds per side, while soft sandwich bread only needs a quick 3 to 5 second dip before it starts to break down.
• Keep the pan at medium-low, and don’t crowd it. Two or three slices at a time keeps the heat steady; pile in more and the bread steams, which is the fastest way to lose the crisp edge you are after.
• Finish thick slices in the oven if the center feels soft. Five to eight minutes on a rack at 350F (175C) sets the custard all the way through without turning the crust soggy.
• These slices fit a slow brunch next to vegan breakfast burrito for something savory and vegan banana bread for the table, and both can be made ahead so the morning stays easy.

Storage

French toast is at its best straight from the pan, but leftovers hold up fine. Let the slices cool completely, then stack them with a sheet of parchment between each one and store them in an airtight container in the fridge for up to three days. Reheat on a dry skillet over medium-low heat or in a toaster, which brings the edges back to crisp. The microwave works in a pinch, though it leaves them soft. For longer storage, freeze the cooked slices in a single layer on a baking sheet, then move them to a freezer bag. They keep for about two months and reheat straight from frozen in a toaster or a 350F (175C) oven. I would not freeze the batter, since the chickpea flour settles and the texture suffers after it thaws.

FAQ

Can I make this without chickpea flour?

You can swap the chickpea flour for an equal amount of all-purpose flour, though the custard will not set quite as firmly and you will lose the subtle savory note. A gluten-free all-purpose blend works the same way. If you would rather use a flax or chia gel instead, add an extra teaspoon of cornstarch so the batter still clings to the bread and browns properly.

Why is my vegan french toast soggy in the middle?

Soggy centers almost always come from bread that soaked too long or a pan that was too hot. A hot pan sets the crust before the custard in the center has cooked, so the inside stays wet. Use day-old bread, keep the pan at medium-low, and pull back the soak time for softer loaves. If a thick slice still feels soft, finish it on a rack in a 350F (175C) oven for 5 to 8 minutes.

What is the best bread for vegan french toast?

A sturdy, slightly dry loaf gives the best result. Sourdough, French bread, and vegan brioche all have the structure to hold up to the batter, and a day-old loaf soaks without turning to mush. Soft sandwich bread works in a pinch, but keep the dip to a few seconds per side and watch it closely. Avoid very fresh, very soft bread, which tends to collapse.

Can I make this gluten free?

This works gluten free with one swap. Use a gluten-free all-purpose flour blend in place of the chickpea flour if you want, or keep the chickpea flour and simply choose a gluten-free loaf. A sturdy gluten-free bread made with a flour blend holds together better than a soft white one. Let the batter rest the full 5 minutes so the flour hydrates, then whisk it smooth before dipping.