Vegan challah and vegan flatbread are two suitable bread recipes for vegans. Vegan challah is made with turmeric, coconut oil and bananas to substitute the butter and eggs in traditional challah recipes, and vegan flatbread is made without yeast and substitutes almond milk for regular milk.
To make vegan challah, bring 1 1/2 cups of water and 1/2 teaspoon of ground turmeric to a boil. Turn off the heat, and stir in 1/2 cup of refined coconut oil and 1/2 cup of sugar. Mix 1/3 cup of warm water and 1 tablespoon of sugar in a bowl, and sprinkle in 2 1/2 tablespoons of active dry yeast. Puree 2 overripe bananas, and add them to the yeast along with the warm coconut oil mixture. Mix in 7 cups of flour, 1 cup at a time, adding 1 tablespoon of salt after the first cup.
Knead the dough for 10 minutes, and let it rise in an oiled bowl until it doubles in size. Divide the dough into six portions, rolling each portion into a long rope. Braid the ropes using three at a time to make two loaves of challah. Let the loaves rise for 30 minutes, and brush them with a mixture of maple syrup and almond milk. Sprinkle them with 2 teaspoons of poppy seeds, and bake the loaves at 375 F for 40 minutes.
To make vegan flatbread, mix 2 cups of flour with 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 cup of water, 1/4 cup of almond milk and 2 tablespoons of oil in a food processor. Divide the dough in eights, and flatten each portion into a circle. Cook each flatbread in a frying pan over medium-high heat for one to two minutes on each side.