Our Recipes: Vegan Baked & Stuffed Foods | Forks Over Knives

Spring Onion and Asparagus Tarts with Black Bean Crust

Caitlyn Diimig, RD — Wed, 16 Apr 2025 17:53:32 +0000

With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, top with steamed asparagus, spring onions, and a zesty homemade gremolata. It’s that simple! These scrumptious savory tarts would work well for dinner for two or as an appetizer for a bigger group.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 tarts

Time: 45 minutes

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 cup brown rice flour
2 tablespoons chopped fresh thyme
2 tablespoons tahini
1 lemon (plus extra wedges for serving, if desired)
1 14- to 16-oz. pkg. firm tofu, drained
¼ cup low-sodium vegetable broth
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup chopped fresh parsley
1 clove garlic, minced
½ cup pitted Kalamata olives, sliced
2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
16 oz. asparagus, trimmed, halved lengthwise if large

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a food processor process black beans until a paste forms, adding up to 1 tablespoon water to help beans blend, if needed. Transfer bean paste to a medium bowl.
Stir rice flour and 4 teaspoons of the thyme into bean paste. Drizzle with tahini. Toss with a fork until mixture resembles coarse sand. Stir in water, 1 tablespoon at a time, until dough forms (about 3 tablespoons total). Divide dough in half. On one prepared baking sheet, press one dough portion into a 10-inch circle about ¼ inch thick. (If necessary, cover dough with a sheet of parchment paper and use a rolling pin to shape dough.) Repeat with remaining dough portion on a second baking sheet.
Bake crusts on separate oven racks 20 minutes or until starting to brown.
For filling, remove 6 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine 4 teaspoons lemon zest and juice, tofu, broth, the remaining 2 teaspoons thyme, the pepper, and garlic powder. Cover and blend until smooth and spreadable.
Spread filling evenly over parbaked crusts. Bake 10 minutes or until crusts are crisp and filling is hot.
For gremolata, in a small bowl stir together parsley, garlic, and the remaining 2 teaspoons lemon zest.
Place a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam spring onions and asparagus, covered, 5 minutes or until tender. Arrange spring onions and asparagus on baked tarts. Sprinkle with olives and gremolata. If you like, serve with lemon wedges.

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Spring Vegetable Focaccia

Laura Marzen, RD, LD — Mon, 24 Mar 2025 17:37:23 +0000

This vibrant spring focaccia is ideal for a special occasion lunch or brunch. A fragrant lemon-basil spread, made with creamy garden peas, steals the show and perfectly complements the earthy focaccia. Watermelon radishes, with their pale exterior and rosy interior, are a visual treat. Cut them in different ways—slices, wedges, ribbons—to show off their beauty. Top this delectable vegetable focaccia with tender asparagus spears and sliced scallions for a meal worth showing off.

Radish swap: If you can’t find watermelon radishes, use whatever type you like.

For more inspiration, check out these tasty ideas:

Yield: Makes one 15×10-inch focaccia

Time: 2 hours 60 minutes

3½ cups white whole wheat flour
½ cup yellow cornmeal, plus more for sprinkling in pan
2¼ teaspoons fast-rising active dry yeast
1½ teaspoons sea salt
2 teaspoons pure maple syrup
1 cup fresh or frozen peas
1 lemon
1 cup lightly packed fresh basil
½ cup lightly packed fresh parsley
¼ cup unsalted pistachio nuts, toasted
¼ cup unsweetened, unflavored plant-based milk
3 cloves garlic, minced
¼ teaspoon freshly ground black pepper
8 oz. fresh asparagus, trimmed
6 oz. watermelon radishes
2 to 3 scallions, thinly sliced

Instructions

In a large bowl combine flour, ½ cup cornmeal, the yeast, and 1¼ teaspoon of the salt. Add maple syrup and 2 cups warm water (120°F to 130°F). Beat with a mixer on low 2 minutes. Cover and let rise 1 hour or until double in size.
Line a 15×10-inch baking pan with a silicone baking mat or parchment paper. Sprinkle with additional cornmeal, making sure to get into the corners.
Gently stir dough to deflate; let rest 10 minutes. Spread dough in prepared pan, gently stretching to corners with damp fingertips. Cover; let rise 45 minutes to 1 hour or until about double in size.
Preheat oven to 400°F. Using damp fingertips, make shallow indents across the top of dough. Bake 20 to 25 minutes or until golden brown. Cool on a wire rack.
In a small saucepan cook peas in a small amount of boiling water 3 to 5 minutes or until just tender. Drain; rinse with cold water. Drain well. Remove ½ teaspoon zest and squeeze 3 tablespoons juice from lemon. In a food processor combine peas, lemon zest and juice, basil, parsley, pistachios, milk, garlic, pepper, and the remaining ¼ teaspoon salt. Process until nearly smooth, scraping sides of bowl as needed.
Cut asparagus into thirds. In a medium saucepan cook asparagus in a small amount of boiling water 1 minute; drain. Rinse with cold water; drain well.
Trim tops from radishes if present; wash and chop for garnish. Cut radishes into thin wedges or slices, or use a vegetable peeler to make ribbons.
Spread pea mixture over cooled crust. Top with asparagus, radishes, scallions, additional basil and/or parsley, and radish tops (if using). Cut focaccia into 12 pieces.

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Breaded Mushrooms with White Balsamic Vinaigrette

Caitlyn Diimig, RD — Wed, 08 Jan 2025 18:22:18 +0000

Mushroom lovers will go crazy for these cute breaded mushroom bites, which are just the right size for a party appetizer. The first step is to quick-pickle the mushrooms in a tangy Dijon-balsamic vinaigrette for half an hour. While this is optional (see tip below), it makes the mushrooms extra tangy and tender and contrasts nicely with the crunchy whole wheat panko coating. The trick to getting the bread crumbs to stick is to coat the mushrooms with a mix of brown rice flour and vinaigrette before rolling in the whole wheat panko. Serve these tasty mushrooms with some of the white balsamic vinaigrette for dipping, and watch them go!

Tips

Short on time? Skip the marinating step (Step 3) and go straight to Step 4.

Gluten-free version: To make these gluten-free, use gluten-free whole wheat panko, and be sure to use a brand of Dijon mustard that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 24 mushrooms + ⅓ cup vinaigrette

Time: 75 minutes

1 cup whole wheat panko
¾ cup white balsamic vinegar
6 tablespoons lemon juice
2 tablespoons nutritional yeast
2 teaspoons Dijon mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon sea salt
1 teaspoon fresh thyme leaves
24 2-inch button mushrooms (about 1 lb.), stems removed
¼ cup brown rice flour
Fresh thyme and/or arugula (optional)

Instructions

Preheat oven to 375°F. Line a 15×10-inch baking pan with foil. Set a wire rack over foil in pan. Place panko in a large bowl.
For vinaigrette, in a blender combine the next six ingredients (through salt). Cover and blend until smooth. Add thyme; pulse to combine. Reserve ⅓ cup of the vinaigrette for serving.
In a large bowl toss the mushrooms with the remaining vinaigrette; let stand 30 minutes, stirring occasionally. Drain mushrooms, reserving 6 tablespoons of the vinaigrette.
Whisk together the 6 tablespoons vinaigrette and the brown rice flour. Add mushrooms; stir until evenly coated. Transfer 3 or 4 mushrooms at a time to bowl with panko; toss until evenly coated. Place mushrooms on rack in prepared pan.
Bake 20 to 25 minutes or until mushrooms are cooked through and lightly browned. Serve with reserved vinaigrette and a sprinkle of chopped fresh thyme and/or arugula (if using).

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Mediterranean Pasta Bake with Mushrooms and Eggplant

Laura Marzen, RD, LD — Thu, 26 Dec 2024 16:13:00 +0000

This scrumptious Mediterranean pasta bake combines the flavor-melding magic of casseroles with the convenience of pasta, and it requires just 20 minutes of active prep time. The quick blender sauce tastes fresher than anything out of a jar, and it comes together in a jiffy. There’s no need to turn on the stovetop with this recipe—throw the dried pasta, sauce, mushrooms, and eggplant into a baking dish with some water, then cover with foil and bake. Be sure to seal the foil tightly around the edges so the pasta cooks fully and the casserole stays saucy. This hunger-busting pasta bake tastes great with a garden salad and a chunk of whole grain bread.

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes; drain and rinse.

Gluten-free version: To make this gluten-free, simply opt for a gluten-free variety of whole grain pasta.

For more inspiration, check out these tasty ideas:

Vegan Pastitsio with Lentils (Greek Lasagna)
Creamy Baked Fettuccine with Kale (new recipe, add link)
Sweet Potato Lasagna

Yield: Makes 8 cups

Time: 1 hour 15 minutes

1 14.5-oz. can no-salt-added diced tomatoes
¾ cup jarred roasted red peppers, drained
¾ cup chopped onion
½ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
12 oz. dried whole grain rotini or penne pasta
1 9- to 10-oz. eggplant, trimmed, peeled, and cut into 1-inch pieces (about 3 cups)
8 oz. sliced fresh cremini or button mushrooms
½ cup chopped fresh basil (optional)

Instructions

For sauce, in a blender combine the first 10 ingredients (through black pepper). Cover and blend until very smooth, scraping sides as needed.
Preheat oven to 425°F. In a very large bowl combine sauce with 2½ cups water. Add pasta, eggplant, and mushrooms; stir until well combined, making sure all pasta is coated with sauce. Spoon pasta mixture into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.
Bake 45 to 55 minutes or until pasta is tender. Carefully loosen foil and let stand 5 to 10 minutes before serving. Sprinkle servings with basil (if using).

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Easy Potato Waffles with Vegan Nacho Cheese Sauce

Rachael J. Brown — Mon, 23 Dec 2024 18:37:32 +0000

Waffles for dinner? You bet! Topped with black beans and a homemade vegan nacho cheese sauce, these waffled potatoes provide a fun, easy-to-customize dinner. This recipe calls for baked and cooled russet potatoes, which you can prepare earlier in the day or up to two days in advance. Roughly chop one of the potatoes and blend it with jarred roasted red bell peppers, nutritional yeast, and other flavorings to make a creamy vegan nacho cheese sauce. Then, place a whole baked potato in your waffle maker (skin on), squash it down, cook until crispy, and top it with the sauce and some black beans. These scrumptious waffled potatoes taste delicious with your favorite oil-free salsa. The topping options are endless!

Tips

Gluten-free version: To make this recipe gluten-free, be sure to use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 waffles + 1½ cups sauce

Time: 60 minutes

5 large baked and chilled russet potatoes
1 7.5- to 8-oz. jar roasted red peppers in water, undrained
⅓ cup chopped yellow onion
¼ cup rolled oats (see tip, recipe intro)
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 4-oz. can mild green chiles (optional)
1 15-oz. can no-salt-added black beans, rinsed, drained, and warmed (1½ cups)
2 scallions, chopped

Instructions

Preheat oven to 200°F. Preheat a nonstick waffle iron on high.
For cheese sauce, roughly chop one of the baked potatoes and place it in a high-speed blender or food processor with the next eight ingredients (through black pepper). (For a queso version, add the green chiles.) Cover and blend until creamy.
Place one baked potato (skin on) in waffle iron; close and cook 10 minutes or until crisp. Remove from waffle iron. Repeat with remaining potatoes, keeping waffled potatoes warm in oven.
Just before serving, top each waffled potato with about ¼ cup each black beans and cheese sauce. Sprinkle with scallions.

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Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas

Laura Marzen, RD, LD — Thu, 19 Dec 2024 19:02:09 +0000

For convenience, you can’t go wrong with a sheet pan dinner! Roasted in a hot oven, the natural sugars in sweet potato, red potato, and red onion start to caramelize and take on a rich umami, flavor. Broccoli adds texture and a pleasing green contrast. If you prefer your broccoli to be brighter green than it gets in the oven, steam it until crisp-tender and add to the finished dish. Chickpeas, coated in a simple maple-balsamic dressing, provide heft, not to mention a heavenly sweet and tangy flavor. Sprinkle with toasted pine nuts and serve this toothsome combo with a leafy green salad.

Pine nuts: Toast the pine nuts on the baking pan in the preheated oven 2 to 3 minutes or until lightly browned. Immediately remove nuts from the pan, then use the same pan to roast the vegetables and beans.

For more inspiration, check out these tasty ideas:

Roasted Vegetable Breakfast Hash
Roasted Root Vegetable Medley
Potato and Onion Bake with Rosemary and Tomatoes
Or check out this guide to sheet pan dinners, which includes 5 delicious recipes.

Yield: Makes 8 cups

Time: 45 minutes

1 lb. Japanese or regular sweet potatoes, cut into ½-inch pieces
12 oz. small yellow or red potatoes (1½- to 2-inch), cut into ¼-inch slices
12 oz. broccoli, cut into 2- to 3-inch florets
¾ cup coarsely chopped red onion
2 teaspoons dried Italian seasoning
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup balsamic vinegar
3 tablespoons pure maple syrup
1 tablespoon low-sodium coconut aminos
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
½ cup pine nuts, lightly toasted (see tip, recipe intro)

Instructions

Preheat oven to 425°F. If desired, line a large shallow baking pan with parchment paper. Combine the first seven ingredients (through pepper) and 2 tablespoons water in the prepared pan; toss to combine. Spread evenly. Cover with foil. Roast 20 to 25 minutes or until vegetables are almost tender.
Meanwhile, in a small bowl whisk together vinegar, maple syrup, and coconut aminos; stir in chickpeas. Pour chickpea mixture over roasted vegetables; stir and spread evenly.
Roast 5 to 10 minutes more or until vegetables are just tender. Sprinkle with pine nuts.

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Baked Falafel with Vegan Tzatziki Sauce

Cathy Fisher — Fri, 13 Dec 2024 19:44:01 +0000

These fabulous falafel are baked, not fried, giving you the classic nutty-herbaceous flavor of falafel but none of the added oil. They’re also easier to make—rather than dealing with a spitting pan of hot fat, you can pop them in the oven to bake, turning once. Don’t skip the Vegan Tzatziki Sauce! Traditionally made with yogurt, this cashew-based version has the fresh flavor of dill plus diced cucumber for added crunch and cooling notes. Whether serving this as an appetizer or a main meal with a Greek salad, you’ll be amazed at how quickly these come together!

Tips

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

From straightupfood.com

For more inspiration, check out these tasty ideas:

Yield: Makes 8 patties + 1 cup sauce

Time: 45 minutes

½ cup unsalted raw cashews
4 tablespoons lemon juice
3 cloves garlic, finely chopped
1 cup chopped peeled cucumber
2 tablespoons chopped fresh dill or ½ teaspoon dried dill
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1½ cups chopped fresh kale leaves
1 cup chopped fresh parsley or cilantro
½ cup rolled oats
½ cup chopped yellow or white onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika

Instructions

To make Vegan Tzatziki Sauce, in a blender combine cashews, 2 tablespoons lemon juice, 1 small clove garlic, and ⅓ cup water. Let stand at least 15 minutes to let cashews soften. Cover and blend until smooth. Add cucumber and dill; cover and blend briefly. (You want the final sauce to retain some texture.) Thin with a little water if needed for desired consistency. Transfer to a glass jar with lid. Chill until ready to use. Stir before using.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a food processor combine the remaining 2 tablespoons lemon juice and 2 cloves garlic with the next 8 ingredients (through paprika). Process until mixture is well blended and starting to stick together. Transfer to a medium bowl.
Form mixture into eight balls, using ¼ cup mixture for each. Place balls on prepared baking sheet, spacing them evenly. Flatten each with your hand into a patty about 2½ inches wide and ½ inch thick.
Bake 15 minutes, then gently flip patties. Bake 15 minutes more or until lightly browned on both sides. Let cool 5 minutes before serving. Serve with Tzatziki Sauce.

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No-Fry Frybread

Lois Ellen Frank, PhD, and Walter Whitewater — Thu, 05 Dec 2024 18:25:41 +0000

The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here.

Almost every Native American community has a recipe for frybread, but most contain lard or oil. This scrumptious no-fry flatbread is completely fat-free! The breads are cooked in a dry cast-iron skillet or on an open-flame grill and have a light texture and a subtle smoky flavor. The bread features baking powder as the raising agent (no yeast) and is ready in an hour from start to finish, including 30 minutes of rising time. Serve with Tomato Pepita Sauce or your favorite soup, stew, or plant-based dip, or use it as a base for sandwich wraps.

For more inspiration, check out these tasty ideas:

Homemade Whole Wheat Sandwich Thins
Vegan Potato Bread
Buckwheat Bread (Gluten-Free)
Or check out our full roundup of Easy and Delicious Bread Recipes

Yield: Makes 8 breads

Time: 60 minutes

1 cup unbleached all-purpose flour, plus more for dusting
1 cup white whole wheat flour
1 tablespoon regular or sodium-free baking powder
½ teaspoon sea salt

Instructions

In a medium bowl whisk together all ingredients. Using a spoon or your hands, gradually incorporate 1¼ cups warm water until dough becomes soft and pliable without sticking to the bowl. If dough feels too dry, add a little water. If it feels too wet, add a little flour.
Transfer dough to a lightly floured surface and knead, folding the outer edges of the dough toward the center, 3 to 4 minutes or until soft and pliable. Return dough to the bowl. Cover with a clean damp towel or plastic wrap. Let rest at least 30 minutes to 1 hour to allow dough to rise.
Divide dough into eight portions. Roll portions into balls.
Heat a cast-iron skillet over high until very hot. (If using an open-flame grill, use medium-low.)
On a lightly floured surface, use a rolling pin to roll a dough ball into a 5-inch disk that is ⅛ inch to ¼ inch thick. Cook disk in hot skillet 2 to 3 minutes or until bubbling and starting to brown. Using tongs, flip bread and cook 2 to 3 minutes more or until puffy. (If using an open-flame grill, cook until bread puffs and starts to brown; turn over and cook 2 to 3 minutes more or until both sides have brown spots and the bread is completely cooked.) Transfer to a basket lined with a clean kitchen towel and cover to keep warm. Repeat with remaining dough balls.

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Mediterranean Artichoke Pizza

Ellen Boeke — Wed, 04 Dec 2024 19:02:56 +0000

This primo pizza is all about pops of flavor from lemon zest, olives, basil, crushed red pepper, and a squeeze of lemon juice on top. If you like the sound of artichokes on pizza, you’ll relish this pie, which features frozen artichoke hearts, juicy cherry tomatoes, and tangy red onion. While many vegan pizzas rely on a high-fat cheese substitute, this tasty recipe uses a white bean sauce to add creaminess. For the crust, we recommend our Oil-Free Pizza Dough—be sure to allow 20 minutes if you need to make it from scratch. You can also use a store-bought whole wheat pizza dough.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free base such as our Quick Cornmeal Pizza Crust or Chickpea Flour Pizza Crust.

For more inspiration, check out these tasty ideas:

Fajita Pizza
Vegan Mushroom and Chickpea Pizza with Rosemary
Mini Deep-Dish Pizza Pies
Or check out our full roundup of vegan pizza recipes.

Yield: Makes one 12-inch pizza

Time: 25 minutes

1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
2 tablespoons lemon juice
2 teaspoons lemon zest
1 tablespoon nutritional yeast
2 cloves garlic, chopped
¼ to ½ teaspoon crushed red pepper
1 12-oz. package frozen artichoke hearts, thawed
1 recipe Oil-Free Pizza Dough
½ cup halved or quartered grape tomatoes
⅓ cup slivered red onion
¼ cup pitted Kalamata olives, sliced
1 cup shredded fresh basil
Lemon wedges

Instructions

Preheat oven to 400°F. In a food processor combine beans, lemon juice, 1 teaspoon of the lemon zest, the nutritional yeast, garlic, and crushed red pepper. Process until smooth, adding water, 1 tablespoon at a time, as needed to make creamy. Roughly chop artichoke hearts and toss with the remaining 1 teaspoon lemon zest.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread bean mixture over crust, leaving a ½-inch border. Top with artichoke hearts, tomatoes, onion, and olives. Bake 8 to 10 minutes or until crust is golden and crisp. Top with fresh basil and, if you like, additional crushed red pepper. Serve with lemon wedges.

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Vegan Challah Bread

Kathryn Hendrix, RDN, LD — Tue, 26 Nov 2024 18:27:25 +0000

If you’re tapped to bring something to a potluck, this vegan challah bread, with its classic braided appearance, is a showstopper! Mashed white sweet potato adds extra sweetness to the dough. Mahleb (a Middle Eastern spice also called mahlab or mahlepi) is optional, but it’s worth hunting down if you can, as it adds gentle almond-like notes that work well with the sweet dough. The recipe includes instructions for a three-strand braid, but if you’re feeling adventurous, try the six-braid configuration using the directions below. If you’re bringing it to a gathering, wait until the loaf is completely cooled before placing it in a resealable plastic bag for transport. Bring along a towel-lined basket for serving. Challah bread goes well with soups, stews, or your favorite jam or other sweet or savory spread.

Tips

Sweet potato swap: If you can’t find white-fleshed Japanese sweet potato, regular sweet potato will do. It will just create a more orange loaf.

Mahleb: This aromatic seasoning is made by grinding the kernels extracted from pits of a Middle Eastern cherry variety. It can be found at a spice store or Middle Eastern grocery store.

Six-braid challah bread: Divide dough into six equal portions and roll into 16-inch-long ropes. Arrange ropes side by side and pinch together the six ends at the top. Starting with the rope on the far right, cross it over to the left side, first going over the two nearest ropes, then under the third nearest rope, then over the two farthest ropes. Start again with the far right rope and go over two, under one, and over two. Repeat this process, always starting from the right, until the entire loaf is braided. Pinch the ends and tuck them under the end of the challah; straighten the loaf. Using your hands, carefully transfer the loaf to a parchment-lined baking sheet, placing it diagonally if necessary. Continue as directed.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 loaf

Time: 3 hours 60 minutes

4½ cups (540 grams) white whole wheat flour
¼ cup pure cane sugar
1 package (2¼ teaspoons) active dry yeast
1 teaspoon sea salt
1 teaspoon mahleb (optional)
1½ cups warm water (120°F to 130°F)
¾ cup mashed white sweet potato, such as Japanese or Boniato (see tip, recipe intro)
3 tablespoons aquafaba (liquid from canned no-salt-added chickpeas)
1 tablespoon pure maple syrup

Instructions

In a large bowl stir together the first five ingredients (through mahleb, if using). Add the warm water and sweet potato; stir with a fork until combined. Turn dough out onto a lightly floured surface. Knead until slightly sticky but pliable and fairly smooth (8 to 10 minutes). Cover dough with the bowl and let rise until double in size (1 to 1½ hours).
Uncover and punch down dough. Form dough into a ball. Cover with bowl again and let rise again until double in size (40 to 60 minutes).
Uncover and punch down dough again. Cut dough into three equal portions. (Use a kitchen scale if you have one.) Roll each portion into a ball. Roll each ball into a 16-inch-long rope that is evenly thick. Arrange ropes side by side 1 inch apart on a parchment-lined baking sheet. Starting at the midpoint of the ropes, braid them by lifting the center rope and bringing the left rope under it; lay it down. Lift the new center rope and bring the right rope under it; lay it down. Repeat braiding to the end of the ropes. Starting in the middle again, braid the other ends of the ropes. (Braid the ropes loosely, so they have room to rise.) Pinch the ends together and tuck them underneath the loaf. Cover and let rise until double in size (35 to 40 minutes).
Meanwhile, preheat oven to 375°F. In a small bowl stir together aquafaba and maple syrup.
Before baking, brush loaf with half of the aquafaba mixture. Bake 45 to 50 minutes or until bottom of loaf sounds hollow when tapped. Remove from oven and brush with remaining aquafaba mixture. Transfer loaf to a wire rack and cool completely.

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