vegan khachapuri (Georgian cheese bread)
This vegan khachapuri is a chewy enriched dough boat stuffed with almond ricotta and vegan parmesan, then topped with a luscious homemade egg yolk sauce. It's worth every step!
Servings 4
Ingredients
dough
- 1 C unsweetened nondairy milk
- 3 tbsp salted vegan butter
- 1 ½ teaspoon granulated sugar
- 1 tsp sea salt
- 2 ¾ C all-purpose flour
- 2 ¼ teaspoon quick rise instant yeast
filling
- 1 green onion, finely chopped
- 2 C (16 oz / 454 g container) Kite Hill ricotta
- ½ C vegan parmesan shreds
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili flakes optional
everything topping
- 1 tbsp dried minced onion
- 1 tbsp sesame seeds
- ½ tbsp sunflower seeds
- ½ tbsp poppy seeds
- ½ tbsp garlic powder
- 1 tsp sea salt
- 1 tbsp Just Egg liquid
- ½ C vegan parmesan shreds
- ground black pepper, as garnish
Egg yolk sauce
- 4 tbsp melted salted vegan butter
- 2 tbsp solid salted vegan butter (added to the sauce once thickened)
- 2 campari/cocktail tomatoes seeds removed
- ½ C water
- ¼ C unsweetened nondairy milk
- 4 tbsp nutritional yeast
- 1 tsp cornstarch
- ½ tsp ground turmeric
- ½ tsp kala namak/black salt
Instructions
- To make the dough, add the milk and butter to a liquid measuring cup. Heat it in the microwave for about 1 to 2 minutes, stopping to whisk it every 30 seconds, or until the butter is melted. Whisk in sugar and sea salt until it dissolves. Ensure this cools to 100°F to 110°F before adding to the mixture in the next step.
- Whisk together the flour and yeast in the bowl of the stand mixer. Attach the bowl to the mixer with the dough hook. Over low speed slowly pour in the liquid, and gradually increase the speed to combine the dough until it looks like a ragged mass of dough. Then cover it with a clean dish towel and let it rest for 10 minutes.
- Meanwhile make the filling by combining green onions, ricotta, vegan parmesan, black pepper, and chili flakes in a bowl. Refrigerate until you’re assembling the khachapuri.
- To make the everything topping, mix together dried minced onion, sesame seeds, sunflower seeds, poppy seeds, garlic powder, and sea salt in a bowl and set aside. You can also use a store-bought Everything Bagel seasoning if that's easier.
- Line two baking sheets with parchment paper. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces. Roll out each portion on a lightly floured surface into ovals that are about 10 x 6-inches.
- Place the ovals on the lined baking sheet to assemble the khachapuri. Two will fit on each baking sheet. Spoon ½ cup of the filling into the center of the oval. Use the back of the spoon to spread it in an even layer in the center leaving about a 1-inch edge free from filling. Pull the dough's edges up around the filling, folding and twisting the ends to form a boat shape. Once you have all the khachapuri assembled cover the baking sheets with clean dish towels and let these rise again in a warm spot for about 20 minutes, or until puffy but not double.
- While those are rising, preheat the oven to 400°F. Once the khachapuri have risen, brush the edges of the dough with Just Egg, sprinkle with a generous amount of the everything topping. Add a sprinkle of vegan parmesan shreds onto the top of the filling surface as well. Bake both baking sheets at the same time for 25 minutes or until the bread looks golden brown. Since I used two baking sheets, one on each rack in the oven, I swapped the trays half way through baking so they baked more evenly.
- You can make the egg yolk sauce in advance or while the khachapuri are baking, but don’t heat it until just before serving. In a high-powered blender add melted butter, tomatoes, water, nondairy milk, nutritional yeast, cornstarch, and turmeric. Blend on high until very smooth. Pour this into a saucepan and heat over medium for about 6 to 8 minutes. Turn off the heat, add the solid butter and kala namak and whisk until very smooth.
- Once the khachapuri are baked and golden, you can serve them with a dollop of the egg yolk sauce in the center of the filling. Top with ground black pepper, if desired.
