Try my vegan rendition of the bread Chick-fil-a uses for their Chicken Minis, one of my childhood favorites!
Apart from the insane amount of chickens abused and slaughtered for Chick-fil-a to sell its chicken sandwiches, its CEO, Dan Cathy, has been very outspoken over the past decade about his opposition to marriage equality, saying, “We are very much supportive of the family — the biblical definition of the family unit. We are a family-owned business, a family-led business, and we are married to our first wives … As it relates to society in general, I think we are inviting God’s judgment on our nation when we shake our fist at him and say, ‘We know better than you as to what constitutes a marriage.'”
Five or so years ago was when I learned that the all-chicken fast food chain had been donating large sums of money to anit-LGBTQ+ organizations. In late 2019, Chick-fil-a announced it would stop donations to those organizations, but their CEO did not stop. He continued to donate to hateful organizations such as the National Christian Charitable Foundation which works to take rights away from the LGBTQ+ community by derailing the Equality Act; that protects lesbian, gay, bisexual, and transgender people from discrimination at a federal level. You cannot separate the business from the business owner.
I was so angry at Chick-fil-a and the false promises the company had made time after time. When I first learned about Chick-fil-a’s horrendous discrimination, I wasn’t vegan, and knew I could never eat from Chick-fil-a again, and I encourage you to do the same. Now, as a vegan, years later, I decided to make my own vegan version of their bread, and share it so that others could have a cruelty -and discrimination- free option.
There’s something magical about making your own food. Knowing all the ingredients and getting to tune the dish to personal likings adds to the beauty of home-cooking. So, I can happily say that this bread tasted and felt better than Chick-fil-a’s.
- 1 tbsp of yeast
- 1 cup warm water
- 3 1/2 cups flour
- egg substitute: 2 tbsp water + 2 tsp baking powder + 1 tsp oil (= 1 egg) OR 1/4 cup carbonated water (= 1 egg)
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup oil
- 1/2 cup soft vegan butter (or coconut oil in a 1:1 ratio)
- 1/8 cup agave nectar
- In a large bowl, mix warm water, one tbsp of the 1/2 cup of sugar, and the yeast. Let that bloom for 10 minutes. In the meantime, to make the vegan egg combine water, baking powder, and oil with a fork, or use 1/4 cup of carbonated water.
- Once the yeast blooms, add the vegan egg, salt, remaining sugar, and oil to the yeast mixture. Stir with a spoon to combine.
- Add in flour to yeast mixture until fully combined. Your dough should have a very thick and sticky consistency.
- Let your dough rise in a warm place until it has almost doubled in size (~1 hour).
- Then, roll dough out to about 1/2” on a gently floured surface.
- Next, transfer 1/2″ thick rolled dough to baking pan.
- Combine the soft vegan butter and agave in a small bowl and spread your sweet butter coating on the dough.
- Bake at 350 F for about 20 minutes or until tops are golden.
- Serve plain or with fruits like strawberries, brushing on more of the sweet butter mixture to taste.