High-protein vegan yeast bread recipe(s)

This is actually so easy

After being inspired by a similar recipe by Dean Boskovich, who made a high-protein yeasty oat bread using collagen powder, I blended up some textured vegetable protein (TVP) into a flour and added it to my own version. I loved it, I’ve made two variations of it, and I’m writing it here so you can try it too if you want.

Warning! TVP has a distinct flavor and the bread definitely tastes like it fresh out of the oven. The flavor fades with refrigeration and reheating though, and of course throwing some spread on it or dipping it in soup helps.

Anyway here you go. Grab a smaller and larger mixing bowl and a little prep bowl.

In the little prep bowl, combine 0.5 tbsp egg replacer (or perhaps 0.5 - 1 tbsp flax meal) and 0.25 cups of water and let gel.

In the larger mixing bowl, add and let get frothy:

• 2 tsp instant dry yeast

• 2 tbsp granulated sugar

• 0.5 cup warm water

In a bowl, combine:

• 120g TVP, blended into a flour

• 180g all purpose flour

• 30g vital wheat gluten

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tsp salt

• 1 tsp apple cider vinegar

I’ve made two variations.

• The oat one added 50g oat bran, 80g rolled oats, and 2 tbsp of sugar to the dry mixture and a further 1.5 cups of water to the dough.

• The sweet potato corn bread added 120g of corn meal and 250g of blended canned sweet potatoes in syrup and maybe 0.5 cups of additional water to the dough.

Either way, then you’ll add the wet to the dry plus any additional liquid/water, put into a greased 8x8 brownie pan, cover and let rise for about 30 minutes while you preheat the oven to 350F. Then bake for 30 minutes. Slice into 9 pieces or however many you want and enjoy. This has about 13g of protein in it per piece.