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These Aussies Are A Sure Winner At Home
We love these cheesy vegan Vegemite scrolls, they are so cheesy and gooey…
I know cheesy and vegan don’t normally really go together but some of the plant cheese on offer these days are amazing!
They taste just like the real thing but better, in that they don’t contain any animal by products.
I used a vegan mozzarella for this cheesy vegan Vegemite scrolls recipe to give it that stretchy gooey texture. And it tasted so cheesy and stretchy too!
Even the kids couldn’t tell the difference!
The stretchy, gooey cheese, combined with the sharp salty taste of Aussie Vegemite is sure a match made in heaven even for the non Vegemite lovers…lol
If you’re new to the Vegemite game, just spread a little, just enough to give you that salty tang. And be sure to spread it evenly or you’ll get a very salty surprise…lol
These cheesy, vegan Vegemite scrolls are great for breakfast, lunch and as a snack by themselves. My kids are always wanting these for lunch and for after school snack.
As soon as I make a batch of these cheesy treats, they’re gone! I can never make enough of them!
Luckily they are super easy to make and if you’ve made the vegan cinnamon scroll then these cheesy, vegan, Vegemite scrolls will be easy pesy.
If Not, here’s the link to my vegan cinnamon scroll recipe 👇
https://winkyfarm.com/2018/10/10/soft-fluffy-vegan-cinnamon-scrolls/
Hope you love them as much as we do 😉
Di x
Cheesy Vegemite Vegan Cinnamon Scrolls
The stretchy, gooey cheese, combined with the sharp salty taste of Aussie Vegemite is sure a match made in heaven even for the non Vegemite lovers…lol
Ingredients
- 1 cup almond milk warmed
- 3 tbsp vegan butter
- 1 tbsp apple cider vinegar
- 7 grams instant yeast 2 x 1/4 tsp
- 3 cups plain flour sifted
- 1 tsp baking powder sifted
- 1 tsp extra virgin olive oil
- 1 cup vegan butter
- 2 tbsp Vegemite
- 200 grams vegan mozarella
- 1 tbsp ground flax seed
Glaze
- 1/4 cups almond milk
- 1 tbsp maple syrup
Instructions
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Heat milk & butter in the microwave till just warm and the butter has melted. Roughly 1 min depending on your microwave voltage.
If too hot let it cool or it will cook the yeast resulting in no rise.
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When milk is ready, pour milk in mixer jug and add apple cider vinegar and stir.
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Then sprinkle yeast on top and let it sit for 10 min.
Yeast should be smelling strong and looking thick on top.
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Then add sifted flour, baking powder and using the dough hook attachment, combine the ingredients till a dough forms. Roughly 5-10 min.
Add a little almond milk if dough is too dry and flour if dough too sticky.
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In a separate bowl, put 1 tsp of oil and rub it around the bowl to stop the dough from sticking.
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Remove dough from mixer and place it in the greased bowl.
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Cover bowl with a tea towel and place bowl in a warm and draft free spot to proof for 1 hour.
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When dough have doubled in size, remove dough onto a lightly floured surface and shape into a ball.
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Roll dough out into a rectangle.
Dough should roll out roughly 40cm x 50cm
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Using a spoon or knife spread the butter, then the vegemite evenly over the dough.
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Then generously sprinkle the vegan mozzarella cheese and flax seed evenly over the dough
To Roll
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Grab the bottom edge of the dough and fold it tightly across and start rolling the dough to the end.
Note: Try to gently pull the dough and fold/wrap it around tightly to insure filling is securely encased.
Once rolled, give the roll a gentle squeeze & stretch to shape the roll evenly.
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Using a serrated knife, cut your dough in 1 single slice, roughly 2cm apart.
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Place scroll (swirl facing up) on a lined 30 x 30 baking tray.
Make sure to place scroll roughly 1cm apart from each other to allow room for growth.
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Let the scroll rest for 30 min before putting in a pre heated oven.
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Brush a little butter and the glaze over the top and then bake in oven at 180C or 350F, for 25 – 30 min or until scrolls are golden brown.
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Vegemite Scroll best eaten while still warm for maximum gooeyness.
* Caution, cheese will be hot
Recipe Notes
To easily roll a rectangle dough, using your rolling pin indent a cross in the middle and roll each corner out and then up and down across till rectangle is formed.
Be sure to evenly coated your dough with filling ingredients, you don’t want one side to have more filling then the other.
When rolling, try to gently pull the dough and fold/wrap it around tightly to insure filling is securely encased.
Once rolled, give the roll a gentle squeeze & stretch to shape the roll evenly.
You can use any plant based milk for this recipe. I normally use oats or soy when I’m baking for the kids school lunches for a nut free version.
*Nutrition information is approximate and is meant as a guideline only*
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