If you aren’t vegan, you might have the same reaction to vegan Irish soda bread that Jess’s gram had when she told her we were making our St. Patrick’s day “boiled” dinner in the crockpot.
“What?! That’s not how you do it! You boil it all together in a pot on the stove & change the water 1/2 way through. THAT’S how you make a boiled dinner.”
(Adapted from Smitten Kitchen’s Skillet Irish Soda Bread)
Makes one (delicious) loaf
Ingredients
¼ cup Earth Balance Buttery Sticks, melted
3 cups King Arthur Unbleached All Purpose Flour
2/3 cup vegan sugar
1 TBS baking powder
1 ½ tsp salt
1 tsp baking soda
1 ¾ cups soy milk
1 ½ TBS apple cider vinegar
6 TBS Nayonaise (vegan mayo)
1 ½ cups raisins
Steps
1. Preheat oven to 350 degrees. Grease a dutch oven or ovenproof skillet with nonstick spray, line with parchment paper, and spray lined dutch oven again. (I used a Le Creuset 3.5 quart oval dutch oven)
2. Combine soy milk and apple cider vinegar and let sit for 15 minutes. This will curdle and turn into vegan “buttermilk”.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, combine “buttermilk”, Nayonaise, and 2 TBS of melted Earth Balance.
4. Add wet ingredients to the dry ingredients and stir until just combined. Don’t over mix. Stir in raisins.
5. Pour batter into the dutch oven. Brush the top with the remaining Earth Balance.
6. Bake until golden and firm to the touch, about 1 hour. Cool in dutch oven on wire rack for about 10 minutes. Remove bread from dutch oven & set on wire rack to finish cooling.
The result: A yummy bread that seems a little more moist than other Irish soda breads I’ve tried (this is a good thing!). It tastes so much like the traditional recipe, even your gram will be none the wiser.
sippetsandsharpies 
Hollah at us!