Tear ‘n’ Share: A Delicious Vegan Bread Recipe that Everyone Would Love

Freshly baked bread, anyone?

Nothing gets me salivating as much as the smell and taste of freshly baked bread. I never thought I’d be able to make it myself – to make bread, you need a special oven and a bakery, right?

Wrong! I have found baking my own bread so easy – I wish I’d tried it years ago. This tear ‘n’ share vegan bread recipe will not only give you the chance to try baking your own bread, but also enable you to share your handiwork with friends and family in the tastiest way possible.

This delicious vegan bread can be made using different flavourings – to your liking

How to make bread:

Although you can fill these rolls with any combination of herbs or flavours you like, my favourites are:

  • sage & rosemary
  • Onion and basil with chopped olives and sundried tomatoes

Both varieties are delicious and preparation is almost identical – you can easily try a few variations until you find your favourite.


NB: When measuring the ingredients, use a measuring spoon, as I find that a normal serving teaspoon is smaller.

Mix the flour, sugar, salt and yeast

400g white/bread flour
Tsp sugar
Tsp salt
1.5 tsp yeast
150ml water
150ml soya milk
Crushed garlic clove
Medium chopped onion
Sage/ rosemary (15-20 leaves)  – OR – basil (15-20 leaves), olives (chopped) and 5 sundried tomatoes (chopped)

Form the dough into a nice round ball, and place into an oiled bowl

Pinch black pepper
Olive oil for greasing and frying


  • Mix the flour, sugar, salt and yeast in a bowl until thoroughly blended.
  •  Fill up a small saucepan with the water and milk and heat until warm but not too hot (you need to be able to handle it when blending).
  • Make a well in the dry ingredients and pour in the liquid. Blend well until the mixture becomes a dough (it will be a bit sticky at first).
  •  Use a flour covered work surface and knead until the dough is springy to the touch.  After the dough has formed, knead well for a further 10 minutes. (You get a good work out, but it’s essential for the dough to be perfect – and the result is worth the effort!)
  • Form the dough into a nice round ball, and place into an oiled bowl. Cover with cling film and let the dough rise for 45 minutes to 1 hour.

To make the filling:

Heat the olive oil in a large pan and fry the chopped onion on a low heat until clear. Add the crushed garlic, a pinch of black pepper, and any chosen herbs. Fry for about 5 minutes whilst stirring constantly.

  • Once your dough has risen for 45 minutes to 1 hour, mix your fried ingredients with the dough. (If the dough feels a bit too soggy or sticky, knead it again on the floured work surface until it regains its original texture.)
  • Separate the dough into 8 pieces and roll into nice balls. Arrange the balls into a flower shape with a central ball surrounded by the remainder, all lightly touching. Hide any rough bits on the underside.
  • Cover with cling film that has been brushed with oil (with the oiled side touching the dough).

  • Wait for another 45 minutes for them to rise further. The buns will form together, making it tearable and sharable!
  • Pre-heat the oven to 210 degrees Celsius (410 Fahrenheit).
  •  Brush the bread with soya milk and decorate with any chosen herbs. Place in the oven and bake for 20 minutes.

If you can resist, wait for the bread to cool down before devouring!



Natalie Houlding

Food Columnist

Wife to Terry and mother to Ocean, Natalie is a professional photographer, and a passionate vegan with a love for food. Her vegan food blog, theVlog.me is a new and exciting project with recipes in both Hebrew and English

More about Natalie

Check out Natalie's vegan food blog – theVlog

Check out Natalie's photography website – Natalie Houlding Wedding Photography

You can also check out Natalie's gallery here.