I love to cook vegan (and eat it when I can (I am still just a vegetarian), but I was given this amish bread starter and I couldn't find a vegan verson... so I worked on it... read at my blog my adventure
http://sunnydoodle.wordpress.com/But here is the recipe I got:
I still used the milk-eating starter, but this Amish Bread starter (
http://allrecipes.com/Recipe/Amish-Friendship-Bread-Starter/Detail.aspx) can be made vegan. There is still work to be done on this recipe. So if you test it out or change it please tell me. I would LOVE to know

· 1 (.25 ounce) package active dry yeast
· 1/4 cup warm water (110 degrees F/45 degrees C)
· 1 cup all-purpose flour, divided
· 1 cup white sugar, divided
· 1 cup plain/ vanilla soymilk (vanilla)
In a Gallon Plastic Baggy, dissolve yeast in water. Let stand 10 minutes. Combine 1-cup flour and 1-cup sugar. Mix thoroughly or flour will lump when soymilk is added. Slowly stir in 1-cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10-day cycle. Leave loosely covered at room temperature.
Now follow the Amish Friendship bread 10-day step, but using soymilk. I just feed my starter every once in a while, like once a week, and bake about every 2 weeks.
DO NOT DO DAY 10’s INTRUCTION!
Vegan Coconut-Banana Friendly to All Bread
Dry:
1 large box or 2 small boxes of Coconut Cream intent pudding mix (Vegan)
2 cups of flour
½ tsp baking soda
½ tsp salt
1 ½ tsp baking powder
Just under 1 cup of sugar
Egg Replacement for 3 eggs. I used 3 Tbsp of cornstarch.
Optional: add a little over or more of coconut flecks
Wet:
½ cup of coconut milk (or soymilk will work)
1 ripe banana mashed
½ tsp of vanilla
3 Tbsp.-1/4cup of water
Preheat oven at 350.
Mix dry. Then mix in wet. Add water to make the dough moveable, mixable, and stays togerher. It is a chunky mixture, not smooth.
Spray no stick in a loaf pan (I used one). Coat the pan with sugar. Put it in the loaf pan.
Put in the oven for an hour (, but watch it) or until a toothpick comes out kind of clean.
Let it cool in the pan for a minute or two, then as gently as you can turn out the bread and flip it up right, OR let it sit in the pan for a longer time… because
mine caved in.
The bread is very moist inside, almost pudding-y. It is a change to the everyday banana bread. Personally, I taste the banana more but the hint of the coconut that lingers will make people ask.
There is still work to be done. So, if you test it out or change it please tell me. I would LOVE to know!
If you just want coconut bread then forget the banana and ad 3/4 cup oil or some apple sauce!