Rustic Okara Khara Veggie Bread

Okara is the soy bean pulp that's left behind after the soymilk has been extracted from it. Since I regularly make soymilk at home in my SoyaJoy, I always have some Okara sitting in my fridge. It has a very short shelf life so if it isn't used up quickly, its fate will be to end up in the compost pile.

Because it's got a lot of health benefits, I have been trying to include it in different foods that I make. The problem is that it's pretty tasteless , so I have to be careful about how much I add in each dish. A tad more and the whole dish becomes bland.

I used to mix it into Chapathi dough before but now I don't make much Chapathi to begin with and when I do, it's in Phulka form so the dough can have nothing but wheat flour, salt and water in it.

The one place where Okara benefits taste and texture is in yeast breads, when used in the right quantity.



If you don't make Okara, then just switch it with an additional half cup of vegan mylk and half cup of whole wheat flour and you're set.

Khara means spicy in Kannada (and a few other Indian languages). During my pre-vegan days, I used to really enjoy the Khara Breads sold at small, local bakeries. But now I make my own and even though I miss walking into a bakery and buying fresh buns, it's a great trade off because home made breads are so much more rich, moist and wholesome. And of course, they leave my kitchen smelling amazing! :D

Rustic Okara Khara Veggie Bread

1 C Warm Soymilk or other Vegan Mylk
2 tsp Sugar
2 tsp Active Dry Yeast

Mix the above together in a large mixing bowl and keep aside for about 15 minutes, to let the yeast froth and bubble.

Then add:

1 C Okara
2 tsp Salt
3 T Coconut Oil or Sesame Oil
2 T Flax Seed Powder
1 T Sesame Seeds
6 Crushed Spicy Green Chillies
1/4 tsp Asafoetida Powder

Beat with a whisk. Then stir in:

2 C Grated Veggies - I used 2 Beets and 3 Carrots in this bread
2 Finely Chopped Onions
1/4 C Chopped Cilantro
1 tsp Crushed Dried Curry Leaves

Whisk together and add (a little at a time):

3 1/2 C Whole Wheat Flour

Knead into a very moist and sticky dough.

Cover the mixing bowl with a plastic bag and place in a warm spot to rise for 2 hours.

Divide the dough into two portions.

Place one portion in a loaf pan lined with wax paper. Cover and let it rise for 1 - 1 1/2 hours.

Roughly shape the other half of the dough into rolls on a cookie sheet lined with aluminium foil. Cover and let it rise for 1/2 an hour. They will expand sideways, rather than upwards. So they resemble something between flatbreads and buns.

For the buns, preheat the oven to 190 C. Uncover and bake for 30 minutes. Allow to sit in the turned off oven for 5-10 mins. Remove tray from the oven and allow the buns to cool in it for 10 mins. Transfer buns to wire. They taste best when slightly warm.

For the loaf, preheat the oven to 200 C (it won't take long because the oven is already hot from baking the buns). Uncover the loaf pan and bake on the middle rack for 1 hour. Allow to sit in the turned off oven for 20 mins. Remove pan from the oven and let the bread cool in the pan for 20 mins. Transfer the loaf to a wire rack and let it cool completely. Peel off the wax paper.

Slice and enjoy! :)

This bread needs to be stored in an airtight container in the fridge. It will keep outside for only about half a day because of the vegetables.