Stuffed Naan
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Squash and Tempeh Stuffed Naan

A recipe for Squash and Tempeh Stuffed Naan. The bread is flaky and tender and delicious, with an elegantly spiced filling.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Bread
Cuisine: Indian
Servings: 8 naans
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • For the naan:
  • 2 1/2 tsp active dry yeast
  • 3/4 cup warm water
  • 1 tsp sugar
  • 7 ounces of extra firm tofu blended with 1/4 cup of nondairy milk Yields approximately 3/4 cup
  • 2 tbsp vegetable oil
  • 3-4 cups bread flour
  • 1 tsp salt
  • For the squash-tempeh stuffing:
  • 2 cups cubed and peeled butternut squash
  • 8 ounces of tempeh chopped very fine
  • 1 tsp vegetable oil
  • 1/2 cup finely chopped red onion
  • 1 green chili like serrano or jalapeno minced
  • 2 spring onions white and green parts chopped
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • Salt to taste

Instructions

  • In a large mixing bowl or in the bowl of a stand mixer, place the sugar, yeast, and warm water and wait about five minutes to ensure the yeast froths.
  • Add the tofu mixture and then add two cups of flour, salt, and oil and mix.
  • Add the remaining flour, half a cup at a time, until the dough comes together but is still fairly sticky and soft. I needed about 3 1/2 cups of flour, but the amount you need could vary based on temperatures and humidity where you are.
  • Place the dough in an oiled bowl, turning over once. Cover tightly with cling wrap or a kitchen towel and let it stand about two hours.
  • Make the stuffing:
  • Place the butternut squash cubes in a single layer on a baking sheet, spray with some oil, and bake in a preheated oven at 400 degrees for 35-40 minutes or until a knife inserted in the center of a cube goes cleanly through. Set aside.
  • Heat oil in a saucepan. Add the onions and minced green chili and cook until the onion is soft, stirring now and then. Add the turmeric and stir-fry for about 30 seconds.
  • Add the tempeh and the butternut squash. Use a potato masher to break the squash and tempeh further.
  • Add the garam masala and salt to taste. Add the green onions and mix well.
  • At this stage, preferably put the mixture in a food processor and pulse a few times until the mixture is evenly broken down. You don't want any big pieces of onion or tempeh breaking through your naan.
  • Make the stuffed naan:
  • After the dough has risen, turn it out onto a flat surface and divide into eight portions.
  • Shape each into a round and cover with a kitchen towel. Let it stand for 10 minutes.
  • Use a rolling pin or your hands to shape each round into a five-inch circle. Place about 2 tbsp of stuffing inside the ball and gather up the sides. Seal at the top.
  • Roll each circle out into a teardrop-shaped naan, about 7 inches in length (or any shape you please. Teardrops are more traditional).
  • Preheat the oven to 500 degrees.
  • Place as many naans as will fit in a single layer, side by side on a baking sheet.
  • Bake on the lowest rack of the oven about 8 minutes, turning once halfway through baking. If you wish, spray some oil after flipping and sprinkle on some sesame seeds, then continue to bake.
  • Serve hot with vegan raita.