Creative Culinary Solutions
Vegan Pesto Parmesan Breadsticks
Simple vegan pesto breadsticks topped with plant-based no-chicken soup base and vegan parmesan cheese. Wholesome, dairy-free ingredients that mimic the flavour of traditional breadsticks perfectly.
| Difficulty: | 5/20 |
| Yield serving: | 24 breadsticks |
| Preparation time: | minutes |
| Cooking time: | minutes |
Preparation
- For the pesto, combine and mix all ingredients in a food processor.
- For the breadsticks, add 1 cup warm water to a large mixing bowl. Sprinkle on yeast and let stand until foamy, about 5 minutes.
- Add sugar, oil, salt and stir. Using a wooden spoon, slowly add flour and mix until a dough ball forms.
- Knead dough by hand on a lightly floured surface for 1 minute.
- Wipe out mixing bowl and add 1 tbsp olive oil. Add dough back in, flipping a couple times to cover with oil. Cover with plastic wrap and set aside in a warm place for an hour.
- Preheat oven to 450 °F (232 °C).
- On a floured surface, roll dough out into a rectangle 1/4 inch thick. Carefully transfer to a parchment lined baking sheet.
- Leaving the edges bare, generously brush with vegan pesto, sprinkle with No-Chicken Soup Base and top with parmesan cheese.
- Bake for 11 – 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.
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Ingredients
- 1 packet of active dry yeast
- 1 tbsp of cane sugar
- 2 tbsp of olive oil
- 1 tsp of sea salt
- 3 cups of unbleached all-purpose flour
- 3 tbsp of vegan friendly basil pesto ingredients below)
- 2 tbsp of dry No-Chicken Soup Base, Plant-Based
- 3-4 tbsp of vegan parmesan cheese
- FOR THE VEGAN PESTO:
- 2 cups of fresh basil
- 1/3 cup of raw walnuts or pine nuts
- 1/2 cup of extra virgin olive oil
- 4 large cloves of garlic, chopped
- Sea salt and black pepper to taste
- 3 tbsp of vegan parmesan cheese
- 1 tbsp of lemon juice
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