This is an easy recipe for vegan Japanese milk bread made without dairy. Make it at home to use for all your sandwich and toast needs! The soft bread dough bakes up golden brown outside with the cloud-like texture and the subtle sweet flavor you love in traditional shokupan.
If you’ve never had Japanese milk bread, also known as shokupan, you’re in for a treat. It has a soft, cloud-like texture, a delicate sweetness, and it’s perfectly moist. Just toasting a slice and enjoying it as-is (yes, without jam or even a smear of vegan butter !) is a simple pleasure.
While most Japanese milk bread is made with dairy milk, butter, and eggs, I’ve come up with a vegan version that’s every bit as good as the original, sans the animal products.
What’s So Special About Japanese Milk Bread?
- Easy method. Homemade yeast bread has a reputation for being fussy, but you’ll also be glad to know that this vegan Hokkaido milk bread is one of the easier bread recipes you can make at home. In fact, it’s great for beginners!
- Long-lasting soft texture. Japanese milk bread begins with a tangzhong starter, which involves cooking a small amount of the bread flour in liquid. This technique “pre-gelatinizes” the flour, allowing it to hold more moisture, giving Japanese milk bread its signature melt-in-your-mouth texture and a longer shelf life.
- The ultimate multitasker. Dough made using the tangzhong method can be used to make cinnamon rolls , dinner rolls, and burger buns in addition to loaves of bread.
Many Chinese, Taiwanese, and Korean breads are made with tangzhong, but the most popular bread using this technique is Japanese milk bread! I also used this technique in my vegan donuts and cinnamon roll French toast casserole .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Bread flour – Bread flour is important in this recipe; it creates a more elastic dough because it has more protein than all-purpose flour.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Brown sugar – You could also use granulated sugar.
- Instant yeast – Unlike active dry yeast, instant yeast doesn’t need to be activated first. You can add it straight to the recipe with the rest of the dough ingredients. It also needs a shorter rising time.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt this in the microwave or in a small saucepan on the stove.
How to Make Vegan Japanese Milk Bread
While making yeast bread at home takes some time, it’s not hard to do! Follow along with the step-by-step photos and instructions below.
Make the Tangzhong Starter
Whisk the flour, milk, and water.
- Cook the mixture . Whisk together the bread flour, soy milk, and water in a small saucepan over medium-high heat. Continue to whisk until the mixture thickens to the consistency of a pudding or a slurry.
- Chill . Pour the tangzhong into a small bowl and place it in the fridge for about 10 minutes.
Prepare the Bread Dough
Combine the dry ingredients.
- Combine the dry ingredients . Whisk together the bread flour, sugar, instant yeast, sea salt, and cinnamon in the bowl of a stand mixer.
Add the remaining ingredients.
- Add the remaining dough ingredients . In the center of the flour, make a well. Pour in the warm milk, vegan butter, and tangzhong mixture in a slow, steady stream. Using a spatula, stir until just combined, making a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it rest for about 10 minutes.
Knead the dough.
- Knead . Knead the dough on medium speed (speed 4 for a KitchenAid stand mixer) for 15 minutes, stopping to scrape down the sides as needed. Add up to 2 tablespoons more flour if the dough is sticky at first; you want the dough to be smooth. Pull or roll the dough into a smooth ball by stretching it up and around itself.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and set it on the counter for at least 1 hour (or up to 90 minutes) in a warm place, or in the fridge overnight for 8 to 12 hours. The dough should double in size.
Divide the dough into balls.
- Form the dough into balls. Gently punch down the dough to deflate it. Pull the sides in onto each other and fold over the dough a few times. Weigh the dough, then divide it into 4 equal balls, rolling them tightly. Cover them with a damp towel and rest for 15 minutes.
Roll, Shape, and Bake the Dough
Roll out the first dough ball.
- Roll out the dough . Place one dough ball onto a floured surface. Use a rolling pin to roll it into an 8” x 4” rectangle.
- Fold the dough. Fold the two ends over onto each other, then turn the dough 90 degrees, and roll it out again.
Roll the dough into a log.
- Shape the dough into logs. Next, roll the dough up into a 4-inch-long log. Repeat with the remaining balls of dough.
- Assemble the loaf. Butter an 8 ½ x 4 ½ loaf pan, then place the logs of dough next to each other in the pan, seam-side down.
Let the dough rise, and brush with egg.
- Let the dough rise. Cover the loaf with a damp towel and let it rise for about 45 minutes, or until the dough reaches the top of the pan. During the last 15 minutes of rising time, begin preheating your oven to 350ºF.
- Make the egg wash . In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this mixture onto the top of the dough.
- Bake . Place the bread pan in the centre of the oven and bake for 30 to 35 minutes.
- Finish . Remove the loaf from the oven and brush the top with melted butter or simple syrup if you want it sweet. After 10 minutes, remove the loaf from the pan and let it cool completely on a wire rack. To serve, pull it apart or cut it into slices.
Tips for Making Successful Milk Bread
- Making the tangzhong . You don’t need to chill the tangzhong for a long time; I pop it in the fridge while I gather up and measure the rest of the ingredients for the recipe.
- Creating the perfect environment for the dough to rise. If your kitchen is cold or drafty, your dough might not rise as well as you’d like, resulting in a lackluster bread. If you need a warm place for the dough to rise, set the bowl in an oven with the pilot light on, which will provide just enough residual heat for it to rise.
- Preventing the crust from being overdone . Keep an eye on the loaf during the last half of the baking time. If you notice the crust is getting too dark, you can tent it with foil.
How Do You Eat Japanese Milk Bread?
I developed this vegan shokupan recipe so the loaf can be pulled apart or sliced. Pulled apart, you can eat it as-is or slather it with vegan butter , jam, almond butter , or this ridiculously delicious homemade cookie butter . It’s delicious as a side, dunked into lentil stew or katsu curry .
Sliced Japanese milk bread makes amazing toast, and it’s an excellent base for just about any sandwich, from peanut butter and jelly to a plant-based grilled cheese. Try it with my chickpea tuna salad ! I also love to cut this bread into cubes, toast or grill it in the oven, and float the croutons on tomato soup for crunch and texture!
How to Store
- Store airtight. When wrapped well, this vegan milk bread can be stored at room temperature for 5 to 7 days.
- Freeze. You can freeze a loaf of Japanese milk bread for up to 3 months. Let it thaw at room temperature before serving.
More Vegan Bread Recipes
- Classic French Bread
- No Knead Bread (Dutch Oven Bread)
- Vegan Dinner Rolls
- Gluten-Free English Muffins
Ingredients
Tangzhong
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , 60mL (or any non dairy milk)
- 2 tablespoons water , 30mL
Milk Bread
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F , 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter , 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup , (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet , simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash – the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
Notes
This is an easy recipe for vegan Japanese milk bread made without dairy. Make it at home to use for all your sandwich and toast needs! The soft bread dough bakes up golden brown outside with the cloud-like texture and the subtle sweet flavor you love in traditional shokupan.
If you’ve never had Japanese milk bread, also known as shokupan, you’re in for a treat. It has a soft, cloud-like texture, a delicate sweetness, and it’s perfectly moist. Just toasting a slice and enjoying it as-is (yes, without jam or even a smear of vegan butter !) is a simple pleasure.
While most Japanese milk bread is made with dairy milk, butter, and eggs, I’ve come up with a vegan version that’s every bit as good as the original, sans the animal products.
What’s So Special About Japanese Milk Bread?
- Easy method. Homemade yeast bread has a reputation for being fussy, but you’ll also be glad to know that this vegan Hokkaido milk bread is one of the easier bread recipes you can make at home. In fact, it’s great for beginners!
- Long-lasting soft texture. Japanese milk bread begins with a tangzhong starter, which involves cooking a small amount of the bread flour in liquid. This technique “pre-gelatinizes” the flour, allowing it to hold more moisture, giving Japanese milk bread its signature melt-in-your-mouth texture and a longer shelf life.
- The ultimate multitasker. Dough made using the tangzhong method can be used to make cinnamon rolls , dinner rolls, and burger buns in addition to loaves of bread.
Many Chinese, Taiwanese, and Korean breads are made with tangzhong, but the most popular bread using this technique is Japanese milk bread! I also used this technique in my vegan donuts and cinnamon roll French toast casserole .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Bread flour – Bread flour is important in this recipe; it creates a more elastic dough because it has more protein than all-purpose flour.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Brown sugar – You could also use granulated sugar.
- Instant yeast – Unlike active dry yeast, instant yeast doesn’t need to be activated first. You can add it straight to the recipe with the rest of the dough ingredients. It also needs a shorter rising time.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt this in the microwave or in a small saucepan on the stove.
How to Make Vegan Japanese Milk Bread
While making yeast bread at home takes some time, it’s not hard to do! Follow along with the step-by-step photos and instructions below.
Make the Tangzhong Starter
Whisk the flour, milk, and water.
- Cook the mixture . Whisk together the bread flour, soy milk, and water in a small saucepan over medium-high heat. Continue to whisk until the mixture thickens to the consistency of a pudding or a slurry.
- Chill . Pour the tangzhong into a small bowl and place it in the fridge for about 10 minutes.
Prepare the Bread Dough
Combine the dry ingredients.
- Combine the dry ingredients . Whisk together the bread flour, sugar, instant yeast, sea salt, and cinnamon in the bowl of a stand mixer.
Add the remaining ingredients.
- Add the remaining dough ingredients . In the center of the flour, make a well. Pour in the warm milk, vegan butter, and tangzhong mixture in a slow, steady stream. Using a spatula, stir until just combined, making a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it rest for about 10 minutes.
Knead the dough.
- Knead . Knead the dough on medium speed (speed 4 for a KitchenAid stand mixer) for 15 minutes, stopping to scrape down the sides as needed. Add up to 2 tablespoons more flour if the dough is sticky at first; you want the dough to be smooth. Pull or roll the dough into a smooth ball by stretching it up and around itself.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and set it on the counter for at least 1 hour (or up to 90 minutes) in a warm place, or in the fridge overnight for 8 to 12 hours. The dough should double in size.
Divide the dough into balls.
- Form the dough into balls. Gently punch down the dough to deflate it. Pull the sides in onto each other and fold over the dough a few times. Weigh the dough, then divide it into 4 equal balls, rolling them tightly. Cover them with a damp towel and rest for 15 minutes.
Roll, Shape, and Bake the Dough
Roll out the first dough ball.
- Roll out the dough . Place one dough ball onto a floured surface. Use a rolling pin to roll it into an 8” x 4” rectangle.
- Fold the dough. Fold the two ends over onto each other, then turn the dough 90 degrees, and roll it out again.
Roll the dough into a log.
- Shape the dough into logs. Next, roll the dough up into a 4-inch-long log. Repeat with the remaining balls of dough.
- Assemble the loaf. Butter an 8 ½ x 4 ½ loaf pan, then place the logs of dough next to each other in the pan, seam-side down.
Let the dough rise, and brush with egg.
- Let the dough rise. Cover the loaf with a damp towel and let it rise for about 45 minutes, or until the dough reaches the top of the pan. During the last 15 minutes of rising time, begin preheating your oven to 350ºF.
- Make the egg wash . In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this mixture onto the top of the dough.
- Bake . Place the bread pan in the centre of the oven and bake for 30 to 35 minutes.
- Finish . Remove the loaf from the oven and brush the top with melted butter or simple syrup if you want it sweet. After 10 minutes, remove the loaf from the pan and let it cool completely on a wire rack. To serve, pull it apart or cut it into slices.
Tips for Making Successful Milk Bread
- Making the tangzhong . You don’t need to chill the tangzhong for a long time; I pop it in the fridge while I gather up and measure the rest of the ingredients for the recipe.
- Creating the perfect environment for the dough to rise. If your kitchen is cold or drafty, your dough might not rise as well as you’d like, resulting in a lackluster bread. If you need a warm place for the dough to rise, set the bowl in an oven with the pilot light on, which will provide just enough residual heat for it to rise.
- Preventing the crust from being overdone . Keep an eye on the loaf during the last half of the baking time. If you notice the crust is getting too dark, you can tent it with foil.
How Do You Eat Japanese Milk Bread?
I developed this vegan shokupan recipe so the loaf can be pulled apart or sliced. Pulled apart, you can eat it as-is or slather it with vegan butter , jam, almond butter , or this ridiculously delicious homemade cookie butter . It’s delicious as a side, dunked into lentil stew or katsu curry .
Sliced Japanese milk bread makes amazing toast, and it’s an excellent base for just about any sandwich, from peanut butter and jelly to a plant-based grilled cheese. Try it with my chickpea tuna salad ! I also love to cut this bread into cubes, toast or grill it in the oven, and float the croutons on tomato soup for crunch and texture!
How to Store
- Store airtight. When wrapped well, this vegan milk bread can be stored at room temperature for 5 to 7 days.
- Freeze. You can freeze a loaf of Japanese milk bread for up to 3 months. Let it thaw at room temperature before serving.
More Vegan Bread Recipes
- Classic French Bread
- No Knead Bread (Dutch Oven Bread)
- Vegan Dinner Rolls
- Gluten-Free English Muffins
Ingredients
Tangzhong
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , 60mL (or any non dairy milk)
- 2 tablespoons water , 30mL
Milk Bread
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F , 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter , 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup , (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet , simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash – the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
Notes
This is an easy recipe for vegan Japanese milk bread made without dairy. Make it at home to use for all your sandwich and toast needs! The soft bread dough bakes up golden brown outside with the cloud-like texture and the subtle sweet flavor you love in traditional shokupan.
If you’ve never had Japanese milk bread, also known as shokupan, you’re in for a treat. It has a soft, cloud-like texture, a delicate sweetness, and it’s perfectly moist. Just toasting a slice and enjoying it as-is (yes, without jam or even a smear of vegan butter !) is a simple pleasure.
While most Japanese milk bread is made with dairy milk, butter, and eggs, I’ve come up with a vegan version that’s every bit as good as the original, sans the animal products.
What’s So Special About Japanese Milk Bread?
- Easy method. Homemade yeast bread has a reputation for being fussy, but you’ll also be glad to know that this vegan Hokkaido milk bread is one of the easier bread recipes you can make at home. In fact, it’s great for beginners!
- Long-lasting soft texture. Japanese milk bread begins with a tangzhong starter, which involves cooking a small amount of the bread flour in liquid. This technique “pre-gelatinizes” the flour, allowing it to hold more moisture, giving Japanese milk bread its signature melt-in-your-mouth texture and a longer shelf life.
- The ultimate multitasker. Dough made using the tangzhong method can be used to make cinnamon rolls , dinner rolls, and burger buns in addition to loaves of bread.
Many Chinese, Taiwanese, and Korean breads are made with tangzhong, but the most popular bread using this technique is Japanese milk bread! I also used this technique in my vegan donuts and cinnamon roll French toast casserole .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Bread flour – Bread flour is important in this recipe; it creates a more elastic dough because it has more protein than all-purpose flour.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Brown sugar – You could also use granulated sugar.
- Instant yeast – Unlike active dry yeast, instant yeast doesn’t need to be activated first. You can add it straight to the recipe with the rest of the dough ingredients. It also needs a shorter rising time.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt this in the microwave or in a small saucepan on the stove.
How to Make Vegan Japanese Milk Bread
While making yeast bread at home takes some time, it’s not hard to do! Follow along with the step-by-step photos and instructions below.
Make the Tangzhong Starter
Whisk the flour, milk, and water.
- Cook the mixture . Whisk together the bread flour, soy milk, and water in a small saucepan over medium-high heat. Continue to whisk until the mixture thickens to the consistency of a pudding or a slurry.
- Chill . Pour the tangzhong into a small bowl and place it in the fridge for about 10 minutes.
Prepare the Bread Dough
Combine the dry ingredients.
- Combine the dry ingredients . Whisk together the bread flour, sugar, instant yeast, sea salt, and cinnamon in the bowl of a stand mixer.
Add the remaining ingredients.
- Add the remaining dough ingredients . In the center of the flour, make a well. Pour in the warm milk, vegan butter, and tangzhong mixture in a slow, steady stream. Using a spatula, stir until just combined, making a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it rest for about 10 minutes.
Knead the dough.
- Knead . Knead the dough on medium speed (speed 4 for a KitchenAid stand mixer) for 15 minutes, stopping to scrape down the sides as needed. Add up to 2 tablespoons more flour if the dough is sticky at first; you want the dough to be smooth. Pull or roll the dough into a smooth ball by stretching it up and around itself.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and set it on the counter for at least 1 hour (or up to 90 minutes) in a warm place, or in the fridge overnight for 8 to 12 hours. The dough should double in size.
Divide the dough into balls.
- Form the dough into balls. Gently punch down the dough to deflate it. Pull the sides in onto each other and fold over the dough a few times. Weigh the dough, then divide it into 4 equal balls, rolling them tightly. Cover them with a damp towel and rest for 15 minutes.
Roll, Shape, and Bake the Dough
Roll out the first dough ball.
- Roll out the dough . Place one dough ball onto a floured surface. Use a rolling pin to roll it into an 8” x 4” rectangle.
- Fold the dough. Fold the two ends over onto each other, then turn the dough 90 degrees, and roll it out again.
Roll the dough into a log.
- Shape the dough into logs. Next, roll the dough up into a 4-inch-long log. Repeat with the remaining balls of dough.
- Assemble the loaf. Butter an 8 ½ x 4 ½ loaf pan, then place the logs of dough next to each other in the pan, seam-side down.
Let the dough rise, and brush with egg.
- Let the dough rise. Cover the loaf with a damp towel and let it rise for about 45 minutes, or until the dough reaches the top of the pan. During the last 15 minutes of rising time, begin preheating your oven to 350ºF.
- Make the egg wash . In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this mixture onto the top of the dough.
- Bake . Place the bread pan in the centre of the oven and bake for 30 to 35 minutes.
- Finish . Remove the loaf from the oven and brush the top with melted butter or simple syrup if you want it sweet. After 10 minutes, remove the loaf from the pan and let it cool completely on a wire rack. To serve, pull it apart or cut it into slices.
Tips for Making Successful Milk Bread
- Making the tangzhong . You don’t need to chill the tangzhong for a long time; I pop it in the fridge while I gather up and measure the rest of the ingredients for the recipe.
- Creating the perfect environment for the dough to rise. If your kitchen is cold or drafty, your dough might not rise as well as you’d like, resulting in a lackluster bread. If you need a warm place for the dough to rise, set the bowl in an oven with the pilot light on, which will provide just enough residual heat for it to rise.
- Preventing the crust from being overdone . Keep an eye on the loaf during the last half of the baking time. If you notice the crust is getting too dark, you can tent it with foil.
How Do You Eat Japanese Milk Bread?
I developed this vegan shokupan recipe so the loaf can be pulled apart or sliced. Pulled apart, you can eat it as-is or slather it with vegan butter , jam, almond butter , or this ridiculously delicious homemade cookie butter . It’s delicious as a side, dunked into lentil stew or katsu curry .
Sliced Japanese milk bread makes amazing toast, and it’s an excellent base for just about any sandwich, from peanut butter and jelly to a plant-based grilled cheese. Try it with my chickpea tuna salad ! I also love to cut this bread into cubes, toast or grill it in the oven, and float the croutons on tomato soup for crunch and texture!
How to Store
- Store airtight. When wrapped well, this vegan milk bread can be stored at room temperature for 5 to 7 days.
- Freeze. You can freeze a loaf of Japanese milk bread for up to 3 months. Let it thaw at room temperature before serving.
More Vegan Bread Recipes
- Classic French Bread
- No Knead Bread (Dutch Oven Bread)
- Vegan Dinner Rolls
- Gluten-Free English Muffins
Ingredients
Tangzhong
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , 60mL (or any non dairy milk)
- 2 tablespoons water , 30mL
Milk Bread
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F , 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter , 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup , (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet , simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash – the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
Notes
This is an easy recipe for vegan Japanese milk bread made without dairy. Make it at home to use for all your sandwich and toast needs! The soft bread dough bakes up golden brown outside with the cloud-like texture and the subtle sweet flavor you love in traditional shokupan.
If you’ve never had Japanese milk bread, also known as shokupan, you’re in for a treat. It has a soft, cloud-like texture, a delicate sweetness, and it’s perfectly moist. Just toasting a slice and enjoying it as-is (yes, without jam or even a smear of vegan butter !) is a simple pleasure.
While most Japanese milk bread is made with dairy milk, butter, and eggs, I’ve come up with a vegan version that’s every bit as good as the original, sans the animal products.
What’s So Special About Japanese Milk Bread?
- Easy method. Homemade yeast bread has a reputation for being fussy, but you’ll also be glad to know that this vegan Hokkaido milk bread is one of the easier bread recipes you can make at home. In fact, it’s great for beginners!
- Long-lasting soft texture. Japanese milk bread begins with a tangzhong starter, which involves cooking a small amount of the bread flour in liquid. This technique “pre-gelatinizes” the flour, allowing it to hold more moisture, giving Japanese milk bread its signature melt-in-your-mouth texture and a longer shelf life.
- The ultimate multitasker. Dough made using the tangzhong method can be used to make cinnamon rolls , dinner rolls, and burger buns in addition to loaves of bread.
Many Chinese, Taiwanese, and Korean breads are made with tangzhong, but the most popular bread using this technique is Japanese milk bread! I also used this technique in my vegan donuts and cinnamon roll French toast casserole .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Bread flour – Bread flour is important in this recipe; it creates a more elastic dough because it has more protein than all-purpose flour.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Brown sugar – You could also use granulated sugar.
- Instant yeast – Unlike active dry yeast, instant yeast doesn’t need to be activated first. You can add it straight to the recipe with the rest of the dough ingredients. It also needs a shorter rising time.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt this in the microwave or in a small saucepan on the stove.
How to Make Vegan Japanese Milk Bread
While making yeast bread at home takes some time, it’s not hard to do! Follow along with the step-by-step photos and instructions below.
Make the Tangzhong Starter
Whisk the flour, milk, and water.
- Cook the mixture . Whisk together the bread flour, soy milk, and water in a small saucepan over medium-high heat. Continue to whisk until the mixture thickens to the consistency of a pudding or a slurry.
- Chill . Pour the tangzhong into a small bowl and place it in the fridge for about 10 minutes.
Prepare the Bread Dough
Combine the dry ingredients.
- Combine the dry ingredients . Whisk together the bread flour, sugar, instant yeast, sea salt, and cinnamon in the bowl of a stand mixer.
Add the remaining ingredients.
- Add the remaining dough ingredients . In the center of the flour, make a well. Pour in the warm milk, vegan butter, and tangzhong mixture in a slow, steady stream. Using a spatula, stir until just combined, making a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it rest for about 10 minutes.
Knead the dough.
- Knead . Knead the dough on medium speed (speed 4 for a KitchenAid stand mixer) for 15 minutes, stopping to scrape down the sides as needed. Add up to 2 tablespoons more flour if the dough is sticky at first; you want the dough to be smooth. Pull or roll the dough into a smooth ball by stretching it up and around itself.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and set it on the counter for at least 1 hour (or up to 90 minutes) in a warm place, or in the fridge overnight for 8 to 12 hours. The dough should double in size.
Divide the dough into balls.
- Form the dough into balls. Gently punch down the dough to deflate it. Pull the sides in onto each other and fold over the dough a few times. Weigh the dough, then divide it into 4 equal balls, rolling them tightly. Cover them with a damp towel and rest for 15 minutes.
Roll, Shape, and Bake the Dough
Roll out the first dough ball.
- Roll out the dough . Place one dough ball onto a floured surface. Use a rolling pin to roll it into an 8” x 4” rectangle.
- Fold the dough. Fold the two ends over onto each other, then turn the dough 90 degrees, and roll it out again.
Roll the dough into a log.
- Shape the dough into logs. Next, roll the dough up into a 4-inch-long log. Repeat with the remaining balls of dough.
- Assemble the loaf. Butter an 8 ½ x 4 ½ loaf pan, then place the logs of dough next to each other in the pan, seam-side down.
Let the dough rise, and brush with egg.
- Let the dough rise. Cover the loaf with a damp towel and let it rise for about 45 minutes, or until the dough reaches the top of the pan. During the last 15 minutes of rising time, begin preheating your oven to 350ºF.
- Make the egg wash . In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this mixture onto the top of the dough.
- Bake . Place the bread pan in the centre of the oven and bake for 30 to 35 minutes.
- Finish . Remove the loaf from the oven and brush the top with melted butter or simple syrup if you want it sweet. After 10 minutes, remove the loaf from the pan and let it cool completely on a wire rack. To serve, pull it apart or cut it into slices.
Tips for Making Successful Milk Bread
- Making the tangzhong . You don’t need to chill the tangzhong for a long time; I pop it in the fridge while I gather up and measure the rest of the ingredients for the recipe.
- Creating the perfect environment for the dough to rise. If your kitchen is cold or drafty, your dough might not rise as well as you’d like, resulting in a lackluster bread. If you need a warm place for the dough to rise, set the bowl in an oven with the pilot light on, which will provide just enough residual heat for it to rise.
- Preventing the crust from being overdone . Keep an eye on the loaf during the last half of the baking time. If you notice the crust is getting too dark, you can tent it with foil.
How Do You Eat Japanese Milk Bread?
I developed this vegan shokupan recipe so the loaf can be pulled apart or sliced. Pulled apart, you can eat it as-is or slather it with vegan butter , jam, almond butter , or this ridiculously delicious homemade cookie butter . It’s delicious as a side, dunked into lentil stew or katsu curry .
Sliced Japanese milk bread makes amazing toast, and it’s an excellent base for just about any sandwich, from peanut butter and jelly to a plant-based grilled cheese. Try it with my chickpea tuna salad ! I also love to cut this bread into cubes, toast or grill it in the oven, and float the croutons on tomato soup for crunch and texture!
How to Store
- Store airtight. When wrapped well, this vegan milk bread can be stored at room temperature for 5 to 7 days.
- Freeze. You can freeze a loaf of Japanese milk bread for up to 3 months. Let it thaw at room temperature before serving.
More Vegan Bread Recipes
- Classic French Bread
- No Knead Bread (Dutch Oven Bread)
- Vegan Dinner Rolls
- Gluten-Free English Muffins
Ingredients
Tangzhong
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , 60mL (or any non dairy milk)
- 2 tablespoons water , 30mL
Milk Bread
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F , 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter , 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup , (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet , simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash – the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
Notes
Vegan Japanese Milk Bread
Ingredients
Tangzhong
- 2 tablespoons bread flour 15g
- ¼ cup soy milk 60mL (or any non dairy milk)
- 2 tablespoons water 30mL
Milk Bread
- 3 cups bread flour 360g - reserve two tablespoons for when kneading
- ¼ cup brown sugar 50g
- 2 ¼ teaspoons instant yeast about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash - the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
Video
Notes
Nutrition
Vegan Japanese Milk Bread https://jessicainthekitchen.com/vegan-japanese-milk-bread/ April 27, 2022
This vegan chickpea tuna salad is just like your favourite tuna salad sandwich, but made vegan with chickpeas! It’s creamy, tangy, and perfect to make ahead for easy weekday lunches.
This quick chickpea tuna salad reminds me of the brown bag lunches I brought to school as a kid. Of course, this vegan tuna salad is nothing like the one I enjoyed all those years ago. It’s made with chickpeas! And, like my curried chickpea salad and tofu egg salad , it’s also packed with flavour.
While I serve my vegan tuna fish salad up sandwich-style, you can use the filling any way you’d use a tuna salad. You can even make a vegan tuna melt by adding a slice of your favourite plant-based cheese and toasting the sandwich on a griddle!
Why This Vegan Tuna Salad Works
- Easy. Mix up the ingredients in minutes, and enjoy! This is the type of lunch that I love to whip up on a busy weekday. It stores well, too, so you can make it ahead for the week.
- Loaded with flavour. Instead of adding mayo and celery, I’ve added a variety of flavours and textures to my chickpea tuna salad. Briny capers, Old Bay seasoning, red onion, fresh herbs, and chopped pickles add plenty of tang and crunch.
- Versatile. Serve this vegan tuna salad on crackers, served on a bed of greens, piled atop a pitted avocado, or spread onto cucumber slices for a quick snack.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You can use canned chickpeas or cooked crispy chickpeas . If you’re using canned, drain and rinse the chickpeas well beforehand.
- Vegan mayo – Use homemade vegan mayo or store-bought.
- Red onion – Finely minced white onion or a shallot also works.
- Fresh parsley or dill – You can use dried herbs in a pinch, but fresh is so much better! You’ll need about ⅓ of the amount if you’re using dried herbs, since they’re more concentrated.
- Pickles or relish – Pickles will add texture and flavour, while relish mostly contributes flavour.
- Lime juice – Lemon can be used instead.
- Old Bay seasoning – Because Old Bay seasoning is so often paired with seafood, it tricks your brain into thinking you’re eating actual fish!
- Dijon mustard – Yellow mustard won’t have quite the same flavour, but you can use it in a pinch.
- Capers – You can omit the capers, but if you have them on hand, you’ll love the briny flavour they add to the tuna salad filling. I also use them in pasta dishes, potato salads, Caesar salad , and dressings.
An Easy Vegan Substitute for Tuna
It turns out that canned tuna is easy to replicate with mashed chickpeas and a little Old Bay seasoning to add seafood-like flavour. I’ve also used hearts of palm to make vegan fish sticks and fish tacos .
How to Make Vegan Tuna Salad
Once you prep the ingredients, there’s not much left to do other than combine everything and layer the chickpea salad onto bread!
- Combine the ingredients . Add all of the salad ingredients to your food processor and pulse a few times until combined. If needed, scrape down the sides of the bowl and pulse again
- Season and serve . Season your chickpea tuna salad to taste, and enjoy. Spread the vegan tuna salad onto bread; I like adding lettuce, onions, and tomatoes.
Tips for Success
- Getting the right consistency. You don’t want your faux tuna salad to be mushy, but you want to break down the chickpeas and incorporate all the ingredients. About 5 pulses is perfect.
- No food processor? No problem! Use a fork to mash the chickpeas, then stir in the other ingredients.
- Making it your own . You can add sliced celery or water chestnuts for crunch, or make it chicken salad style and add halved red grapes or diced apple.
How to Store
- Refrigerate. Vegan chickpea tuna salad can be refrigerated in an airtight container for up to 5 days, which makes it perfect for meal prep lunches. Make it on a Sunday night and enjoy it all week long!
- Freeze it. While experts advise against freezing traditional mayo-based salads, using vegan mayo means that you CAN freeze this chickpea tuna salad. Store it in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.
More Vegan Lunch Recipes
- Vegan Grinder Sandwich
- English Muffin Pizza
- Jennifer Aniston Salad
- Vegan Lettuce Wraps
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor – see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
