Vegan Gobi (Cauliflower) Masala and Onion Bhaji Bread Machine Bread

Gobi (Cauliflower) Masala

‘I can’t think of any way this would be improved by adding meat to it’, The Meat Eater said as he ate this gobi (cauliflower) masala. I’d been tasting it as it was cooking and knew I wasn’t going to get any comments about it being thin, as this dish is tasty, thick and substantial.

The original recipe came from Isa Does It by Isa Chandra Moskowitz. The main difference is that Isa’s recipe contains okra (therefore making it a bhindi masala), while I used cauliflower instead (therefore making it a gobi masala). The Meat Eater doesn’t like okra and while I don’t eat much cauliflower, I’m happy to have it in a curry. I’m definitely happy to have it a curry as wonderful as this one. If you like neither okra or cauliflower, you could use any other chunky vegetable, for example aubergine – which would make it a brinjal masala.

Vegan Gobi (Cauliflower) Masala Recipe

Gobi (Cauliflower) Masala
Prep time
Cook time
Total time
Adapted from Isa Does It by Isa Chandra Moskowitz
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 3 tbsp coconut oil
  • 2 tsp cumin seeds
  • ⅓ cup chickpea (gram) flour
  • 1 onion, diced
  • 1 tsp salt
  • 3 cloves garlic, crushed
  • 2 tbsp fresh ginger, grated
  • 2 cans chopped tomatoes
  • 2 tbsp mild curry powder
  • 300ml vegetable stock
  • 1 small cauliflower, broken into florets
  • 1 can black-eyed beans, drained and rinsed
  1. Heat 1 tbsp of the coconut oil and toast the cumins seeds for 1 minute
  2. Add the remaining 2 tsbp coconut oil and sprinkle in the chickpea flour and stir consistently for 3 to 4 minutes
  3. Add the onion and salt and stir to coat the onion in the flour mixture and cook for 5 minutes, stirring occasionally
  4. Add the garlic and ginger and stir for 1 more minute
  5. Add the chopped tomatoes and curry powder and stir for a few minutes
  6. Add the stock, cauliflower and black-eyed beans and bring to the boil
  7. Simmer for about 30-45 minutes until the cauliflower is tender


Bread Machine Onion Bhaji Bread 

Bread machine onion bhaji bread

I hadn’t planned for today’s blog to have an Indian theme to it but I wanted to share with you the bread machine onion bhaji bread I made the other day from The Complete Bread Machine Book by Sonia Allison (there are currently loads of copies on Amazon for 1p if you want to snap one up). Unfortunately, it doesn’t taste like onion bhajis but it’s tasty all the same, and was nice toasted and spread with Vitalite, and also as the bread for my chickpea ‘tuna’ salad sandwich (that I had today, so I’ll post a photo of it tomorrow).

The recipe below is almost exactly the same as in the book but I used those dried crispy onion things you find in the salad dressing bit of the supermarket. I had thought about drying onions myself in my dehydrator but on reading up about it, I decided against it as apparently it stinks the whole house out and all the articles I read said it can be dangerous to pets and advise having all the doors and windows open while you’re doing it, which may be okay if you’re living in Hawaii or something but it’s not okay in January in the UK.

Onion bhaji bread with Vitalite

Onion Bhaji Bread Machine Bread
Adapted from a recipe in The Complete Bread Machine Book by Sonia Allison
Recipe type: Bread machine
Cuisine: Bread
  • 400g strong white bread flour
  • 50g gram (chickpea) flour
  • 6 tbsp dried onions
  • 275ml water
  • 1 tbsp oil
  • 2 tsp salt
  • 2 tsp caster sugar
  • 3 tsp garam masala
  • 1 tsp powdered ginger
  • ½ tsp ground cumin
  • 1½ tsp fast-acting dried yeast
  1. Thoroughly mix together the two flours
  2. Pour the water into your bread machine bucket, the add the oil and half the mixed flours
  3. Sprinkle with the salt, sugar, garam masala, ginger, cumin and dried onions
  4. Cover with the remaining flour mixture and mound the yeast into the centre
  5. Fit the bucket into the bread machine and set to a medium size, basic loaf
  6. When ready, cool on a wire cooling rack


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Recipe: Bread Maker Sundried Tomato Ciabatta

Bread machine sundried tomato ciabattaI know, this doesn’t really look like ciabatta. Ciabatta should have a holier texture (that’s ‘holier’ as in ‘full of holes’, not some religious thing) than that and this just looks like your average loaf of bread. The crust, however, does have a ciabatta texture and the bread on the whole is a perfectly decent and light loaf which went beautifully toasted with my soup for lunch today.

The recipe I used is similar to this one at Frogeatstown except I added two large, chopped, sundried tomatoes out of a jar (I would have used more but I only had two left) after a couple of minutes into the cycle on the bread machine. I’m wondering now if maybe the oil from the sundried tomatoes is the reason for the un-ciabatta-like texture? It could also be because I’m not particularly accurate when it comes to measuring so my volumes were probably a bit off. Breadmakers out there – if you know about these things, please leave me a comment!

Bread machine sundried tomato ciabatta

Bread machine sundried tomato ciabatta 

1 ½ cups water
1 ½ teaspoons salt
1 tsp white sugar
1 tbsp olive oil
3 ¼ cups strong white flour
1 ½ tsp fast acting yeast
2 large sundried tomatoes out of a jar, chopped

  1. Place all ingredients except the sundried tomatoes into your bread machine in the order specified in your instruction manual.
  2. Choose the dough program and press ‘start’.
  3. Add the sundried tomatoes after a few minutes.
  4. After the dough program has finished, turn the dough out on to an oiled baking sheet and bake in the oven at 220C/200 fan/gas mark 7 for about 20 minutes.


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Recipe: Bread Machine Pizza Dough


The Complete Bread Machine Cookbook had been in my Amazon Wishlist for a few years but I never got around to buying it, probably because I don’t use my other bread machine cookbooks that much and didn’t see the point in buying another one just to not use that one much either. But when I saw it in a local charity shop a couple of weeks ago for just £1, I thought I might as well buy it.


I’m really glad I bought it, as it includes a recipe for the best pizza dough I’ve made in a bread machine.

According to the blurb at the front of the dough chapter, it says it may be necessary to leave the dough in the bucket to carry on rising, even after the programme has finished, until it reaches almost to the top and/or doubles in size. As I’d halved the original recipe (if you don’t want to halve it and haven’t got a lot of people to feed, you can freeze the other half of the dough), I didn’t know how much further it would rise, but I left it in the bucket for another twenty minutes or so after the programme has finished and I think it rose a bit more.

You’ll see in the instructions below (no. 6) that it says to roll the dough out and put in a tin, then spread with tomato puree or passata, then covering with oiled paper and putting in the fridge. I didn’t bother with this bit but just – after kneading the dough – covered it with some oiled baking paper and put in the fridge for 30 minutes. Then I rolled it out and covered it with tomato sauce (make your own with a tin of chopped tomatoes and herbs) and my favourite toppings of olives, mushrooms, red pepper, mozzarella, Cheddar and chilli flakes.

Bread Machine Pizza Dough (makes enough for 2 large pizzas)
(taken from The Complete Bread Machine Cookbook)

275ml water
2 tbsp olive oil
450g strong white bread flour
2 tsp salt
2 tsp caster sugar
7g sachet instant or fast-acting yeast

  1. Pour the water into the breadmaker bucket, then add the oil and half the flour.
  2. Sprinkle with the salt and sugar.
  3. Cover with the remaining flour and mound the yeast into the centre.
  4. Fit the bucket into the breadmaker and set to the dough programme.
  5. When ready, remove the dough from the bucket and quickly knead on a floured surface.
  6. Divide the dough in half and roll each piece into a round large enough to fit two 25-30 cm/10-12 in well-greased pizza tins, gently pulling and stretching the dough to fit. Pinch up the edges all round to make a lip, then spread with the tomato puree or passata.
  7. Cover with oiled paper and refrigerate for 30 minutes.
  8. Cover with your favourite toppings and bake for 20-25 minutes at 220C/gas mark 7 until the pizzas are well risen and the cheese is bubbling.

What are your favourite pizza toppings?

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Recipe: Olive, Jalapeno, Cheese and Sundried Tomato Bread


My university friend, Montana, shared on Facebook the other day a photo of the swirly jalapeno, cheese and sundried tomato bread she made. It looked so fab, it inspired me to make my own, although without the swirly bit as my breadmaking technique is to throw the ingredients in the bread machine and press start.


The original recipe, which came from The Bread Machine Book by Marjie Lambert, didn’t have olives but I thought olives would go well and I was right. This bread smelt amazing as it was cooking, tastes absolutely wonderful and is great with home made hummus (if you’ve never been able to make hummus as nice as that found in the supermarket, try this recipe. You’ll never buy hummus again.)


Olive, jalapeno, cheese and sundried tomato bread (makes 1lb loaf)

125ml water
60ml milk
2 tbsp olive oil
1 tsp sugar
1 tsp salt
2 tsp dried basil
25g grated vegetarian Parmesan-style cheese
350g white bread flour
2 tsp yeast
40g sundried tomatoes, chopped
1 tbsp chopped jalapenos
6 olives, chopped

  1. Put all ingredients in the order suggested by the bread machine instructions. Set machine for white bread, medium crust. Press start.
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Bread Machine Seitan


I wanted to make some seitan yesterday but couldn’t muster up the motivation to do all that kneading and stuff. So, I wondered if I could just bung all the ingredients in the bread machine and let that do all the work for me instead. And, guess what – it worked! It worked so well, I made about sixty new best friends after I posted the results on the What Fat Vegans Eat Facebook page.


I used the recipe on the Post Punk Kitchen website as I’d made Isa’s seitan before using the traditional simmering method and it was gorgeous. The bread machine method makes it smooth and not resembling brains like it usually does. It also forms a thin crust while the inside remains moist and chewy just like seitan should be.


I have no idea if it makes a difference which order you put the ingredients in your bread machine but I put the wet ingredients in first, then the dry, as that’s what my instruction manual says to do. Then I set the bread machine to the basic program, light crust, small loaf, pressed the start button and about three hours later I had a perfect loaf of seitan!

You can thank me later.

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Bread Machine Cinnamon Sultana Bread

Bread Machine Cinnamon Sultana Bread


One of the best things about a bread machine is the timer. Put all the ingredients in the bread machine tin in the evening, set the timer, press start and in the morning, you’ll wake up to a gorgeous aroma instead waking up to the stink of kitty puke.

It’s not very often I get round to doing this, but I did last night and woke up to a loaf of freshly baked cinnamon sultana bread. The recipe is from The Bread Machine Book and that recipe calls for raisins, but I prefer sultanas. The sultanas did get mushed up as my bread machine isn’t a posh one with a dispenser so they went in at the beginning with everything else. And yes, I know you’re not supposed to leave milk and butter in the machine all night but hey ho.

Cinnamon Sultana Bread (makes 450g/1lb loaf)
(Adapted from The Bread Machine Book)

125ml/4 fl oz water
60ml / 2 fl oz milk
2 tbsp butter
3 tbsp brown sugar
1/2 tsp salt
2 tsp cinnamon
250g white bread flour
75g wholewheat bread flour
2 tsp yeast
50g sultanas

Put all ingredients in your bread machine in the order suggested by your bread machine instructions. Set for wholewheat bread, medium crust. Press Start. Add the sultanas after the first kneading, or when the machine signals it is time to add fruit.

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Basil, Vegetarian Parmesan and Olive Bread


I should have waited a few hours before making this bread, then I could have put it on the timer to have the smell of fresh cheesy bread throughout the house when I woke up.


But, I didn’t wait. I didn’t even get to eat it fresh and warm straight out of the machine, as by the time it finished, I’d just stuffed myself with pizza and garlic bread for dinner.

I had some toasted this morning though, and it was delicious. Tesco’s Everyday Value Italian Style Hard Cheese is now vegetarian, and perfect for any recipe that calls for Parmesan. Yay to Tesco.

Sainsbury’s Basic Italian Style Hard Cheese used to be vegetarian, but isn’t any more. Boo to Sainsbury’s. (Update: Sainsbury’s Basic Italian Style Hard Cheese is once again vegetarian, hurrah!)


The original recipe from The Bread Machine Book has sun-dried tomatoes, but I used black olives instead.


Basil, vegetarian Parmesan and black olive bread (makes 1lb loaf)

125ml water
60ml milk
2 tbsp olive oil
1 tsp sugar
1 tsp salt
2 tsp dried basil
25g grated vegetarian Parmesan-style cheese
350g bread flour
2 tsp yeast
40g black olives, chopped

  1. All all ingredients except olives in the order suggested by the bread machine instructions. Set machine for white bread, medium crust. Press start.
  2. Add the olives to the dough after the first kneading, or when the beeper indicates it is time to add fruit.
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Bara brith (eventually)


Well, what a lot of hassle that was! I reckoned if I googled ‘Bara brith’ it would probably turn out to be Welsh for ‘don’t try and make this in a bread machine’.

I have no idea why, but it came into my head I fancied some teacake/fruit loaf type bread, so I had a look in my bread machine books and Bara brith was the closest I could find.

It looked simple enough; soak some fruit and sugar in tea, then add to the machine with flour, egg, bicarbonate of soda and cinnamon, then press start.

The problem was, I think (I’m not an expert on bread machines), the instructions to use the ‘cake’ setting. It just wasn’t long enough. It did its mixing thing nicely, but only had about an hour for the whole program and although the book said if it’s not cooked properly, set the machine to extra bake and cook for 10 more minutes, mine doesn’t have an extra bake setting and it was nowhere near cooked – it was a gungy mess. I emptied the gungy mess into a loaf tin and baked it in the oven for a while but it was still a disaster and ended up in the bin.

I thought I’d try again today and asked Facebook if it thought if I used a bread setting instead of a cake setting, would that work? The general consensus was ‘don’t know’ although Adele (being Welsh and therefore knowing about Welsh things) said there was no need to use a machine as it’s not bread and there would therefore be none of that mucky getting your hands dirty thing I hate. All it needed was to mix the ingredients and put it in the oven for about 90 minutes but to check it after an hour.

I didn’t fancy my chances of mixing the ingredients thoroughly, so I let the bread machine do that (I put it on the fastbake setting until it looked thoroughly mixed, then turned the machine off – would probably have been easier to use a food processor), then poured the mixture into a loaf tin and baked it in the oven for about 90 minutes.

After a bit of a struggle, I eventually got it out of the tin in one piece (should have used lining, duh) and I’d love to say it was worth the hassle but, although the inside is delicious and moist, the crust is a bit too hard and chewy.

That didn’t stop me having two slices though and I can’t see the rest of it lasting much longer.


Bara brith

150g dried fruit (I used sultanas, raisins, mixed fruit and prunes)
175g soft light brown sugar
300ml strong tea
1 egg, beaten
275g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon

  1. Put the dried fruit and sugar into a bowl and cover with the tea. Leave to soak for 4 hours or overnight.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Pour the mixture into a greased and lined loaf tin and cook at 150C for about 90 minutes (check on it after an hour).

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