This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.
This is my version of a vegan holiday roast. We make this βmeatβ mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor.Β
Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it.Β
It turns into this delicious, amazing-smelling roast thatβs full of herbs and deep umami flavor from the sun dried tomatoes. Itβs just perfect!
Itβs completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. Itβs also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago.Β
You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.
Why Youβll Love Sun Dried Tomato Roast
umami-packed vegan holiday roast
savory mushroom-potato stuffing
make-ahead friendly vegan holiday entree
naturally gluten-free and soy-free with nut-free option
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Β If youβve ever wished you could make restaurant-style Garlic Naan at home without any stress, youβre going to love this recipe!
Making restaurant-style garlic naan at home is easier than youβd think. All you need is a few pantry staple ingredients and 30 minutes to recreate the best, homemade garlic naan. Since this is a no-yeast recipe, the dough needs almost no resting time, which means you can whip up a batch whenever the craving for it hits.Β
This recipe keeps things really easy, even if youβre new to making naan. And once you get the hang of it, you can switch things up to add a little chilli to turn it into a chilli-garlic naan, or try our no-yeast naan variation when you want something even quicker.Β can get the same restaurant-style charred bits and a smokey flavour on the stovetop.Β Β
Dry Ingredients: Maida, salt, sugar (helps tenderize, brown and balance flavors), and baking powder (for that signature naan fluffiness)make up the base of this naan.
Wet Ingredients: Milk and water help bring the dough together, and a little oil keeps it smooth and easy to roll.
Garlic Topping: Finely chopped garlic and coriander for that classic flavour.
Finishing: Melted butter brushed on top once the naan is cooked to give it that glossy, restaurant-style finish.
Richaβs Top Tips
Make sure the pan is hot enough, but not smoking before placing the rolled dough, or it wonβt stick properly.Β
Once you make dough balls, leave them to rest on a greased plate or baking tray to prevent them from sticking to the plate or each other.Β Rest the dough properly: Those 30 minutes of resting time make a huge difference. The dough relaxes, becomes easier to roll, and cooks softer.
Roll it evenly (and not too thick): A thin, even naan puffs better on the tawa and cooks without turning chewy.
Use water to help it stick: Brushing the non-garlic side with water before placing it on the tawa ensures the naan sticks well and wonβt fall off when you flip the pan.
Cook on medium heat: Too high and the naan burns before it cooks through, too low and it dries out. Medium heat gives the perfect puff and colour.
Press the garlic in gently: Lightly pressing the garlic onto the dough helps it stay put while cooking instead of falling off on the tawa.
Frequently Asked Questions
Why isnβt my naan puffing up?
This usually happens when the dough isnβt soft enough or the naan is rolled too thick or too thin. Make sure the dough is well-rested and roll it out evenly so it has room to puff on the tawa.
Can I use whole wheat flour instead of all-purpose flour?
You can swap part of the maida for atta, but using 100 percent whole wheat will make the naan denser and less soft. A half-and-half mix works best if you want a healthier version.
How do I make the naan soft and not chewy?
Keep the heat at medium, roll the dough thin, and donβt overcook it. Removing the naan as soon as it gets those golden brown spots keeps it soft.
Do I need a tandoor or oven for this recipe?
No, this stove-top method gives you the same smoky, charred effect without any special equipment.
Storage Tips
Fridge: Keep leftover naan wrapped in foil or in an airtight container for 2 days. Warm it on a tawa with a little butter to bring back the softness.
Freezer: Garlic naan freezes really well. Cool completely, stack with butter paper between each piece, wrap tightly, and freeze for up to a month.
Reheating: Heat on a tawa for 1β2 minutes until soft. Avoid the microwave for too long because it can make the naan chewy.
Serving Ideas
Garlic Naan goes with almost any creamy curry or sabzi, but here are some tried-and-loved pairings that turn it into a full, comforting meal:
With Chana Masala: A classic vegetarian pairing that never disappoints.
With Dal Tadka: Simple, wholesome, and perfect when you want something light but satisfying.
Customisation Ideas
Extra-Garlic Loverβs Naan: Mix grated garlic directly into the dough and brush the naan with garlic butter at the end for a double-hit of flavour.
Cheesy Garlic Naan: Right after flipping the naan and letting it puff, sprinkle shredded mozzarella or cheddar on the cooked side. It melts instantly and tastes like restaurant-style cheese naan.
Chilli-Garlic Twist: Mix finely chopped green chillies into the garlic topping before pressing it onto the dough. Adds heat without changing the recipe structure.
Herb Explosion: Swap coriander for fresh chives or parsley if you want a milder, fresher flavour profile.
Did You Know?
The word βnaanβ comes from the Persian word nΔn, which simply means βbread.β The earliest mentions of naan date back to 1300 AD in the writings of Indo-Persian poet Amir Khusrau. It was originally baked in royal Mughal kitchensβmaking naan the original food of emperors.
Now itβs over to you! Make a fresh, cozy, homemade garlic naan without special equipment using simple ingredients for that amazing restaurant-style flavour. Serve it hot, share it around, and watch how quickly it becomes a favourite.Β
Donβt forget to tag me on Instagram @my_foodstory when you make it. Iβd love to see your fluffy naans!
Add all dry ingredients, maida, salt, sugar, baking powder in a bowl and mix well. Add 1 teaspoon oil, milk & water and knead for 7-8 minutes till you get a soft, smooth dough. Add oil on the surface of the dough & keep covered to rest for 30 minutes.
Divide the dough into 3-4 balls. Take a ball of dough, place it on a rolling platform and roll into a round or oval shaped naan, about 6 inches long and β inch thick. Sprinkle chopped garlic and gently press with fingers.
1 tablespoon finely chopped garlic
Brush the non garlic side with water and place the water side on the hot tawa so that it sticks well to the tava (watch video for details). cook on high until bubbles form on top, about 1-2 minutes. Flip the tava over so that the naan is directly over the flames. Set the heat to medium and move the tava around till more bubbles form and naan is brown all over and charred around the edges.
2 tablespoons water
Alternatively, if the naan does not stick to the tava or slips out while frying, you may hold the naan with tongs and fry the naan over flames on either side till they turn brown.
Transfer the naan on a plate, brush with the herb butter and serve. Repeat the same process of making naan with the rest of the dough.
Video
Notes
If the dough is extremely sticky, add a teaspoon of flour at a time till itβs workable. The dough should be soft and pliable
Roll the naan thin so that it puffs up better
To make this in the oven, heat the oven to 220C or as high as your oven will go. Place the baking tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Brush the other side with water and place it water-side down on the hot baking tray, being careful not to burn yourself. Now place the baking tray back in the oven. After 3-4 minutes once you see the naan puff up and see bubbles on top, turn on the broil function (or only the top element) and cook it for another 2-3 minutes till it browns a bit. Then take it out and brush it with butter.
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These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
Itβs cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!Β
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and thatβs it! You have a dough!Β
For this recipe, weβll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate βlava bomb,β which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, itβs oozy, melty, and so delicious.
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