Easy, No Knead, Vegan Vasilopita (St. Basil's Bread)

Easy, No Knead, Vegan Vasilopita

Vasilopita is a Traditional Greek Bread that is baked on St. Basil's Day, January 1st. Every Greek Family has their own special recipe. The bread is baked to remember the generosity of St. Basil the Great, who distributed alms to the poor in such a way as to not embarrass them - he baked their alms into loaves of bread. There are many pious stories about how this happened - including this one and this one .

Here is a short video (about 3 minutes) about the life of this great Saint.

When we bake Vasilopita, we hide a coin somewhere in the dough, and the person who finds the coin is supposed to be especially Blessed in the coming year.

This is a great custom to remember the life of the Saint, and the importance of Alms Giving in the Christian life.

Of course, if you have a Basil or a William in your family, the Tradition becomes even MORE important!


Also, it is worthy of note that Greek Children receive their seasonal gifts not from St. Nicholas on Christmas Morning, but from St. Basil on St. Basil's Day (New Year's Day) - this once again emphasizes the Saint's Generosity & Alms Giving in the Name of Christ.

If, as this New Year approaches, you're considering what New Year's Resolution to make, you cannot make a better resolution than reading the Bible all the way through this year. There's a helpful, free link on the right side border of this page for your convenience all year.  Or, you can go to the site directly and save the link somewhere that is convenient for you.   The site also allows you to listen rather than read if you prefer, offers a variety of translations, including a few foreign languages, and has a app for folks with smart devices. You can customize on their page to listen starting any day of the year, not just on New Year's Day.

There are two basic types of Vasilopita - one is a Sweet Yeast Bread, and the other is a Sweet, Cake-like Quick Bread. This Recipe is for the Yeasted Variety.

Many families decorate their Vasilopita - with the year written in frosting or powdered sugar, or with nuts - but I'll leave that up to you!

This is a special variety of Vasilopita - in that it is both Vegan and Oil Free, whereas the traditional Vasilopita is loaded with seasonal Feasting foods - since this great Feast is during the 12 Days of Christmas! But, those who prefer to avoid those Feasting foods can still enjoy a festive Vasilopita : )

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.    

Easy, No Knead Vegan Vasilopita
 (Makes 2 pounds of dough - for one large braided loaf)

I prepare a batch this size in an 8 Cup Container - the one in the pictures.
Be sure to add in this order:

1 1/2 Cups Warm Water (if you want an optional mild orange flavor, use 3 Tablespoons Orange Juice Concentrate in place of part of the water -then add water to total 1 1/2 cups liquid)
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes
1/2 Cup Sugar (if you prefer less sweetness, you can use 1/4 cup sugar without changing anything else in the recipe)
1/2 Tablespoon Yeast
1/2 Tablespoon Salt
1 teaspoon Mahlepi, Ground****
1/4 teaspoon Mastic, Ground (Optional) ****



Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

This dough CAN be kept in the fridge for a week or more and still be quite good to use, but with this particular dough, you'll find the fluffiest, sweetest results if you bake it within a day or two of mixing.


When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!

Oil your pan (I use a Perforated, Non-stick Pizza Pan, like this one for baking)

Separate the Dough into three portions, and form each portion into a long rope. Place the ropes in a concentric rainbow pattern on the pan, like so:

Braid the ropes, starting in the middle (at the top, center of the rainbow) and working out- then start from the middle again and braid the other half of the rainbow. Bring the two open ends together into a circle.

Wash a coin and wrap it in foil, tuck it into one of the strands of the braid from the underside, so that it cannot be detected.

Leave to rise for 1 hour.

Preheat oven to 350 degrees Fahrenheit, and bake in the middle of the oven, without steam for 35-40 minutes.

For best results, cool before serving.


* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.

**** Spices are traditionally ground in a Mortar & Pestle. I grind them in my electric coffee grinder - I use some of the sugar in the recipe to add to the grinder to produce enough bulk to grind - then I add the mixture of sugar & spices to the recipe.

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No Knead, Vegan Soft & Fluffy Dinner Rolls

Everyone loves a nice, soft, tender dinner roll with a holiday meal. For many people, a dinner rollsays "Family Feast" like nothing else can.

But, Dinner rolls - to be soft and tender - are normally made with "Enriched Dough" which is usually high in added fats (like Butter or Lard) and animal products like Eggs and Milk or Cream. And, if you're Vegan - whether it's for health or ethical reasons - you probably don't want to eat dinner rolls like that.

And, making traditional Dinner Rolls can seem like an all-day project, what with the kneading and everything when the cook is already up to his or her elbows in OTHER holiday dishes!

So, you want a roll that is not a heart-attack-on-a-plate and is also VERY easy to make, but is still tender, moist, fluffy, mildly sweet & all round delicious?

This is your recipe!

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.   

First, a day or two or three in advance, make the dough - all you have to do is measure, stir, & wait - then pop in the refrigerator till you need it : ) The dough CAN be made a week or more in advance, but you'll get your BEST baking results if you use it within a day or two of mixing.

Easy, No Knead, Vegan Dinner Rolls
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

Then, on baking day, simply shape your rolls, I shaped these as Challah Rolls, because they're pretty - but if you prefer a simple Ball shape, that will work, too! I pull off Plum sized pieces, form them into a rope, and tie a knot in the middle -then I tuck the ends under. Like This.

A Soft & Fluffy No Knead Vegan Dinner Roll

Place the rolls on an oiled baking tray (I use a Perforated, Non-stick Pizza Pan, like this one for baking) and allow them to rise for 30 to 90 minutes. Pop them in the oven & bake them at 350 degrees Fahrenheit for 35 minutes, or until golden brown.

These Rolls are made from the Same Dough as my No Knead Vegan Challah

When they come out of the oven, spread them with your favorite buttery spread, such as Earth Balance. This keeps the crust more tender, and adds a little dash of flavor.

OR

If you like a very tender but oil-free crust with a slight salty taste, when they come out of the oven, have ready a Tapioca Wash:

Tapioca Wash for Soft Bread Crusts

First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.

As SOON as the rolls come out of the oven, Brush them lightly with the wash, using a Pastry Brush.






* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.

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