too dope to cope (terrorgore) wrote in vegancooking,
too dope to cope

vegan cheezemites oh my god

for anyone who grew up in australia, maybe you remember CHEEZEMITES? for anyone not exposed to vegemite (or marmite i guess) from an early age, you might find this disgusting, unless you're my boyfriend (who is from & has lived in austria all his life) who somehow overcame the key developmental age-introduction factor for vegemite appreciation.

anyway, my vegemite stash only ever began after i started living outside of australia. lately i found myself thinking wistfullyyyy of cheezemites, those vegemite-cheese-roll-things & realised it wouldn't exactly be rocket science to make them vegan.

& HOLY CRAP they were delicious. cooking photos & instructions behind the cut.

1. we made the basic bread dough we always make for bread, which we never measure - it's just your basic flour, water, pinch of salt, dash of olive oil & cube of yeast recipe. let the dough stand in a warm place with a teatowel over the bowl for 45 minutes to an hour, then roll out on to a baking tray. cover in vegemite & vegan margarine!

2. cover in grated "cheese". i can't remember what brand we used, i think it was made in germany?

3. roll the dough up to form a long scroll then, with a sharp knife (it helps if you dip it in flour), slice it in to narrow rolls. arrange on the baking tray.

4. bake in the oven for... i think it was about 20 or 25 minutes, our oven seemingly has only one (very hot) temperature. we put extra veg cheese on halfway through on top but i would probably just put this on at the beginning next time, i forgot slow veg cheese melts.

we tried the same formula the next day, but with onion & pepper instead of vegemite & they were UNBELIEVABLY DELICIOUS TOO.

Tags: breads-rolls, ethnic food-australian
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded