Easy Cheezy Spinach Twists (Vegan)

1. For the bread, whisk together yeast, water and sugar in a large bowl. Allow to sit for a couple of minutes (or until it becomes slightly foamy). Add the remaining ingredients, kneading together until a soft (but not sticky) dough is made. Add additional flour, if needed (but use sparingly). Cover and place in a warm area for 45 minutes until it has risen, and doubled in size. Roll the dough into a rectangle shape (I like to use a baking sheet to guide me, leaving about 1 inch on each side). Cover, and let sit for an additional 20 minutes (to let relax).
2. For the spinach mixture, place water and spinach in a large pot, steaming over medium heat, covered. Once softened, drain any excess water that may be present. Pat dry with a towel (there should be no water present). Stir in minced garlic.
3. For assembly, spread/sprinkle the spinach mixture onto the rectangle, pushing to about 1/4 inch from the sides. Sprinkle the nutritional flakes on top of the spinach. Fold the rectangle in half, lengthwise, pinching the seams to create a seal. Cut 6 strips (lengthwise) out of the rectangle (about 1 inch thick). Twist the strips a few times to create the effect (see note below). Place the strips on a prepared baking sheet. Brush with oil and bake in a 375ºF oven for about 12 minutes (or until lightly browned). Let them cool slightly, and enjoy!

Note: There are many other effects you could create with these. Perhaps bake the rectangle open-faced, or just sliced without the twist. I have never tried it, but you could also bake them as buns, rolling round pieces of dough around the spinach, and baking in a muffin cup. Or if you are feeling really adventurous, why not skip the nutritional flakes and spinach, and stuff them instead with cinnamon, margarine, and brown sugar. Yum!