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5 from 2 votes

Cheese Stuffed Vegan Garlic Naan

Easy and delicious vegan garlic naan stuffed with vegan cheese, herbs and more garlic!
Prep Time10 minutes
Cook Time15 minutes
Rise Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish, Snack
Servings: 8
Calories: 289kcal
Author: Lauren Boehme

Ingredients

  • 1/2 Cup Warm water(about 110 degrees)
  • 2 1/2 teaspoons Active dry yeast
  • 2 teaspoons Organic cane sugar, agave or maple syrup
  • 2 1/4 Cups All purpose flour
  • 1/2 teaspoon Salt
  • 1/2 Cup Plain vegan yogurt, I used Kite Hill
  • 1 Tablespoon Olive oil
  • 1 1/2 Cups Vegan cheese, I used Chao brand shreds
  • 4 Cloves Garlic, chopped
  • 1/4 Cup Fresh chives, chopped
  • 1/4 Cup Cilantro, chopped
  • Pinch of Red pepper flakes
  • Oil for cooking

Garlic Butter for Topping

  • 1/3 Cup Vegan butter, melted
  • 8 Cloves Garlic, finely chopped
  • 1 Tablespoon Fresh chives, chopped
  • 2 Tablespoons Cilantro, chopped

Instructions

  • In a small bowl, add the warm water and sprinkle the yeast into the water.
  • Sprinkle the sugar on top of the yeast and then stir, just once to make sure the yeast is in the water. Let sit for about 5 minutes or until the yeast blooms. It should be bubbly and frothy.
  • In a large mixing bowl, whisk together the flour and salt. Then make a well in the center of the flour. Then when the yeast is ready, pour the whole yeast mixture into the center of the flour.
  • Then add the yogurt, and olive oil into the center too. Begin to mix everything together with a rubber spatula.
  • Once it gets hard to stir, begin to knead the dough with your hands. Knead for a few minutes until the dough comes together and is smooth and no longer sticky. It may seem dry at first, but just keep kneading.
  • Put the dough in a bowl that has been sprayed with non-stick spray and then cover with a kitchen towel.
  • Let the dough rise in a warm dry place(I like to preheat my oven to 200 degrees F, and then turn the oven off and let it rise in there) for 1 hour or until the dough has doubled in size.
  • Turn the dough out onto a floured surface and cut the dough into 8 equal pieces.
  • In a small bowl mix together the vegan cheese, garlic, chives, cilantro and red pepper.
  • Take one piece of dough, press it down and flatten it, then add 1 to 2 tablespoons of the cheese mixture to the center of the dough. Then fold the dough over the cheese mixture and make it into a ball.(See video)
  • Now, roll the ball out with a rolling pin into a thin circle that is about 1/8-1/4 inch thick.
  • Repeat with all the dough.
  • Heat a few tablespoons of oil in a large non-stick skillet on medium high.
  • Put 2 to 3 pieces of naan in the skillet at a time and cook for 2 to 3 minutes per side, reducing heat as needed, until the naan is golden brown on both sides.
  • Repeat with all the naan, adding more oil to the pan as needed.
  • Once all the naan is done, make the topping. Whisk together the melted vegan butter, garlic, chives and cilantro. Brush the outside of each piece of naan with the garlic, herb butter.
  • Serve immediately!

Video

Notes

I love serving this naan with my incredible MINT CHUTNEY!

Nutrition

Calories: 289kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 426mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg