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VEGAN Baked Spaghetti Braid Bread

VEGAN BAKED SPAGHETTI BRAID BREAD

wvke-vegan-spaghetti-braid-bread

 

I saw this on a several blogs and, of course, pinterest.  My family loves spaghetti and we usually get some frozen rolls to go with it, so I figured this was perfect for spaghetti night this week.  I am not much of “bread braider,” but it stayed together, so I was happy.    wanted to make it as close to the “meat-eater” version as possible, but I definitely will NOT use any cheese next time.  We usually only use Daiya cheese for grilled cheese sandwiches, so we are not used to all the cheese, this recipe calls for.  And in my opinion, it is overkill.  My husband was really the only one that enjoyed having the cheeses. But everyone really loved the recipe and thought it was cool to eat your bread with your spaghetti.  I would also add more garlic to the dough next time, after rolling it out and before topping it with the spaghetti, because I really love garlic bread.  

 
I will say, that this looks like a bit of work, and the first time,well…it was…but now that I have done it, I am sure I could whip this out in no time.  I had estimated way too much time to make it and actually had it ready 30 minutes early.  Okay, ok…so here is the recipe…
 

Baked Spaghetti Braid


Ingredients: (not all are pictured)

1 loaf of frozen dough, thawed (or make your own)
1 box of spaghetti, cooked
1 jar of thick spaghetti
8 oz Daiya cheese, cubed (optional)
Vegan Parmesan cheese (optional)
Garlic Powder
Parsley Flakes
Fine cornmeal or flour for rolling (optional)
Vegan butter (optional)

 

Directions:

Lay parchment on counter and sprinkle with some fine cornmeal, roll out the dough into a large rectangle.  Let is rest on counter, for about 15 minutes or so, while you cook the spaghetti.  

Preheat your oven to 350F.

Combine the spaghetti and sauce in a bowl and place in the center of the dough in about a 3-5 inch strip.

 

Top with cubes of cheese, if you are using them.

Make cuts 1 1/2 inches apart on the long sides of dough, up to the spaghetti filing or leaving about 1/2 inch.  

Begin braiding the strips, left over right, covering the filling.

Mix together parmesan, parsley and garlic (use as much as you like for your taste).  Sprinkle the parsley mixture over the braid.  ( I melted some vegan butter and “painted” it on the top and then sprinkled.)

Transfer the braid on the parchment paper to your baking sheet. 

Bake for about 35 minutes or until the top is a browned as you like it.  

Cool for about 5-10 minutes, slice and enjoy.