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    Home » All Recipes » Bread Recipes

    Vegan Spinach Tomato Basil Babka

    Published: Jul 13, 2020 · Modified: Aug 10, 2022 by Megan · This post may contain affiliate links.

    5.8K shares
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    babka bread with text "vegan savory spinach tomato babka".
    bread with text "savory spinach tomato babka, vegan & egg-free!".

    It's likely you've heard of chocolate babka, but have you ever tried a savory babka?! This Vegan Spinach Tomato Basil Babka is SO flavorful and is truly the best way to spice up your bread baking routine. With only 10 ingredients, this herby vegan basil bread dough filled with layers of spinach, sun-dried tomatoes, and fresh basil is truly delicious!

    sliced babka with swirls of tomato spinach filling on a sheet of parchment paper

    The bread dough base for this recipe is based on my fan favorite Vegan Onion & Spinach Pizza Rolls.

    However, we're using a little less dough for this recipe to fit the bread into a 9*5 loaf pan. Then, we fill the bread layers with a mix of spinach & sun-dried tomatoes for the best vegan spinach bread!

    Steps to make savory vegan babka dough

    Since babka can definitely look intimidating, I'll be walking you through this recipe with step-by-step photos to help show you how to make savory vegan babka!

    First, make the basil bread dough

    This vegan bread dough is SUPER simple and only contains 6 easy ingredients. It's dairy-free, egg-free, and filled with flavor!

    First, activate the yeast

    This is done by letting mixing the yeast into the lukewarm water and letting it sit for about 5-10 minutes until bubbly and frothy.

    If you are using instant yeast, you can technically skip this step, but active dried yeast NEEDS this step to work. Otherwise, they can be used interchangeably in this recipe.

    Then, add in the rest of the ingredients and mix

    First add in the olive oil and gently mix it into the water and yeast mixture. Adding oil first helps to coat the yeast so the salt we add won't dry it out.

    Then, add in the flour, salt, and dried basil and mix until a thick and sticky dough forms.

    Knead the dough

    This step can be done either with a standing mixer and a bread hook or by hand on a well-floured surface. For this recipe, I decided to do it in my standing mixer out of pure laziness, but either method is just as effective!

    It's important to knead the dough until it is elastic, stretchy, and can be pulled into a windowpane without easily tearing.

    two pictures of bread dough before and after kneading
    Bread dough before and after kneading

    Let the dough rest 

    Then, add the dough to a well-oiled bowl, cover, and let the dough rest until it has doubled in size. I find this takes anywhere from 1-2 hours depending on how warm your kitchen is.

    To speed up this process, you can add your bowl of dough to the oven and turn on the oven light (just DO NOT turn the oven on!!).

    Make the spinach tomato basil babka filling

    While the dough is completing the first rise, we're going to make the spinach tomato basil babka filling! 

    First, rinse and "wring out/strain" the frozen spinach

    This recipe calls for 3 cups of frozen spinach. However, after the spinach is rinsed and strained of any excess water, you're going to end up with around 1 cup of packed frozen spinach as pictured below.

    two pictures of spinach, sundried tomato, nutritional yeast, basil, salt, pepper ingredients and ingredients being blended
    Spinach Tomato Basil filling ingredients being before and after being blended

    Then, blend everything together

    Simply add all of the ingredients to a blender or food processor and blend until thick and sticking together. It doesn't have to be completely pureed, but it definitely helps to break up the large pieces of basil and sun-dried tomatoes so they're evenly dispersed throughout the bread.

    Fill & shape the babka dough

    The best way to explain these steps to you is to show you! First, take the dough that has doubled in size and roll it out into a rectangle on a well-floured surface. As you can see, it doesn't need to be a perfect rectangle to work!

    Then, use a spatula to add on the spinach tomato basil filling. Make sure to leave a border along the edge of the dough without filling.

    two pictures rolling out bread dough with rolling pin and adding spinach tomato filling on with a spatula

    Next, roll the dough into a log from the longer end of the rectangle. Make sure to pinch the ends of the dough together to seal! Then, flip the log over so the pinched side is on the bottom.

    two pictures rolling bread dough with spinach tomato filling into a long log

    Slice the dough log down the center.

    Next, criss-cross the two halves of dough on top of one another with the filling facing up. Twist the dough together and tuck the ends of the dough under to seal. Do this step gently as the filling may fall out a bit!

    five pictures slicing babka dough down the center and twisting together

    Then, add the babka dough to a greased 9*5 loaf pan (you can also put parchment paper in the pan for easier removal).

    At this point, it's time for the second rise (which takes another 30 minutes- 1 hour until the dough has risen and filled out the pan). I like to cover my pan with a towel or more plastic wrap for the second rise to protect the dough from drying out.

    babka filled with a spinach tomato filling in pan before baking

    Bake the spinach tomato babka!

    After the second rise, preheat the oven to 350F and brush a little olive oil on the top of the babka dough. This is our version of an egg wash to achieve that desirable brown crust.

    Then, bake for 40-45 minutes! Once the babka is baked I like to let it sit in the pan for about 20 minutes to finish cooking and cool a bit before removing it.

    spinach tomato babka bread in a baking pan with basil and serving plates on the side

    FAQ & Substitutions:

    Can I make this savory babka gluten-free?

    Unfortunately, using gluten-free flour will NOT work in this recipe since we need the gluten formed from kneading the dough to hold the dough together.

    I only have sun-dried tomatoes without oil, how do I make this work?

    That should still work! Just use the amount of sun-dried tomatoes the recipe calls for (½ cup) and add 1 Tbsp of olive oil to the filling to help it stick together. The oil is important in the filling, so don't omit it.

    Can I make this babka with fresh spinach?

    You can, but I personally do not recommend it. If you do choose to use fresh spinach, just make sure to sauté it first so it is the right texture and volume needed for the filling. You'll need 1 cup of fresh sautéed spinach to use in place of the rinsed and wrung-out frozen spinach.

    straight on shot showing the inside of a savory spinach tomato babka

    I can't wait to see you all bake up this Vegan Spinach Tomato Basil Babka and try a savory babka! Plus, I hope the process shots convince you to truly give homemade bread baking a shot. I can tell you from experience it just takes practice to get better at making homemade bread and, once you start, you won't be able to stop. Enjoy!

    -TSG

    More Vegan Bread Recipes You Will Love:

    • Vegan Garlic Pull Apart Bread
    • The Best Vegan Challah Bread
    • Spelt Bread
    • Vegan Chocolate Babka

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    straight on shot showing the inside of a savory spinach tomato babka

    Vegan Spinach Tomato Basil Babka

    The best savory babka made filled with spinach & sundried tomatoes for a delicious vegan bread!
    5 from 5 votes
    Print Pin
    Course: Vegetarian Sides
    Cuisine: Vegan
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Additional Time: 2 hours
    Total Time: 3 hours 30 minutes
    Servings: 8 slices
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Bread Dough:

    • ¾ cup luke-warm water
    • 2 ¼ teaspoon active dried yeast or instant yeast
    • ¼ cup olive oil plus 2 Tbsp to glaze dough before and after baking
    • 2 ½ cup all-purpose flour *Add up to 2 more tablespoon flour if needed
    • 1 teaspoon dried basil
    • 1 teaspoon salt

    Filling:

    • 3 cups frozen spinach
    • ½ cup sun dried tomatoes in oil
    • ¼ cup fresh basil
    • 2 Tablespoons nutritional yeast
    • ½ teaspoon garlic powder
    • ½ teaspoon salt

    Instructions

    First, make the bread dough

    • Add the luke-warm water and yeast to a mixing bowl and let sit 5-10 minutes to activate the yeast. Then, add in the olive oil and mix together. Next, add  the flour, dried basil, and salt and mix together until a thick dough forms.
    • Once the dough has formed, it’s time to knead the bread. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes.
    • When the dough is elastic, form into a ball. Place the dough into a well-oiled bowl. Then, cover the bowl with plastic wrap and let rise 1-2 hours until the dough has doubled in size.

    While the dough is rising, make the filling

    • First, run the frozen spinach under warm water until soft. Then, squeeze out all the water from the rinsed spinach.
    • Add the spinach, sundried tomatoes, fresh basil, nutritional yeast, garlic powder, and salt to a food processor or blender and blend into a thick paste. 
    • Generously grease a 9*5 inch pan with oil or non-stick spray and set aside. 

    Roll out, fill, & shape the dough

    • Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to lightly flour the rolling pin too so the dough doesn't stick. Roll the dough into a rectangle that is ¼-1/2 inch thick in height.
    • After the dough is rolled out, use a spatula to spread the filling evenly across the dough. Make sure to leave a ¼ inch border around the edges without filling.
    • Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Seal the roll by pinching the dough ends together. Then, flip the dough over so the pinched side is facing down.
    • Using a sharp knife, slice the log down the center. Then criss-cross the two halves of dough on top of each other with the filling facing up to form an X and twist the dough together. 
    •  Place the dough into the greased pan, platting back any loose filling and tucking ends under, if needed. Cover the dough with a towel and let rest 1 hour to proof until doubled in size.

    Cook the babka

    • Preheat the oven to 350F. Before placing the babka into the oven, lightly brush the top of the bread with olive oil to help it brown. Bake the babka for 40-45 minutes until cooked through and browned on top.
    • As soon as the babka is out of the oven, coat it with a thin layer of olive oil to seal in the moisture. Then, let the babka cool in the baking pan for 20 minutes before removing.
    • Run a knife along the edges of the pan and gently remove the babka from the pan. Slice and serve warm!

    Notes

    •  Babka can be stored in the fridge covered in tin-foil or plastic wrap for 3-4 days. It can also be pre-sliced and stored in a closed container between sheets of parchment paper.
    • To make this recipe, you'll want to use a 9*5 bread loaf pan similar to the one linked here

    Nutrition

    Calories: 253kcal | Carbohydrates: 36g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 502mg | Potassium: 429mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6989IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Neelu says

      April 09, 2021 at 12:54 pm

      5 stars
      Amazing babka.The dough was so soft and and perfect..

      Reply
    2. Momo says

      March 26, 2021 at 3:09 am

      Which brand do you use for all purpose flour?

      Reply
      • Megan says

        March 26, 2021 at 3:17 am

        Any should work- I use Bob's Red Mill or King Arthur Flour most frequently.

        Reply
    3. eva says

      February 20, 2021 at 12:57 pm

      what can i substitute for "nutritional yeast", unavailable here, and my daughter is intolerant anyway

      Reply
      • Megan Horowitch says

        February 20, 2021 at 5:36 pm

        There is not a good substitute for nutritional yeast, but you can just omit it from the recipe and it should work just fine!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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