Vegan No Yeast Bread Rolls with Roasted Tomato Soup
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Recipe Intro From minoomakesstuff
These vegan no-yeast bread rolls are a quick and easy option when you're craving fresh, homemade bread without the wait. Made with self-rising flour, plant-based milk, and Chosen Foods Vegan Mayo made with 100% avocado oil, these rolls require no kneading or proofing, coming together in just minutes. They bake up soft and golden in 20 minutes, making them the perfect last-minute addition to any meal. Serve them alongside a comforting bowl of roasted tomato soup for a cozy pairing.
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ingredients
For the Bread Rolls
- Chosen Foods 100% Pure Avocado Oil Spray, as needed
- 2 cups self-rising flour
- 3/4 cup plant-based milk (such as oat)
- 3 tablespoons Chosen Foods Vegan Mayo made with 100% Pure Avocado Oil
- 2 cups shredded vegan cheddar cheese (optional)
ingredients
For the Roasted Tomato Soup
- 3 pounds (~12) ripe mixed tomatoes (such as Roma)
- 1 large yellow onion
- 2 tablespoons Chosen Foods 100% Pure Avocado Oil
- 2 teaspoons Italian seasoning
- Kosher salt, to taste
- 2 cups vegetable stock
- 1/4 cup vegan heavy cream (optional)
Method
To make the rolls
Step 1
Preheat the oven to 375°F. Generously spray a muffin tin with avocado oil and set aside.
Step 2
In a medium bowl, stir together the self-rising flour, plant milk, vegan mayonnaise, and vegan shredded cheddar (if using) until just combined.
Step 3
Spoon the batter evenly into the prepared muffin tin. Sprinkle with flaky sea salt (optional).
Step 4
Bake in the preheated oven for 20 minutes, or until the rolls have puffed up and no longer bounce back when gently pressed.
Step 5
Remove from the oven and serve warm with roasted tomato soup.
To make the Roasted Tomato Soup
Step 1
Preheat the oven to 450°F.
Step 2
Cut the tomatoes and onion into roughly 1-inch chunks.
Step 3
Spread the tomatoes and onion evenly on a large foil-lined baking sheet.
Step 4
Drizzle with avocado oil, then season with salt and Italian seasoning.
Step 5
Roast in the preheated oven for 25 minutes, stirring once after 15 minutes. Broil for an additional 3-5 minutes until the tomatoes are slightly charred.
Step 6
Warm the chicken stock in a small pot over medium heat until heated through.
Step 7
Transfer the roasted tomatoes and onion to a blender. Add the hot chicken stock and blend until smooth. Season to taste.
Step 8
For a creamier texture, stir in the vegan heavy cream if desired. Serve and enjoy with the no-yeast bread rolls for dipping.