Vegan Recipe: Corn Dip Loaf

By Chris R.  

Ingredients:

- 2 tubs of plain Tofutti cream cheese

- 1 packet of French onion soup mix

- 1 tin of creamed corn

- 1 tin of baby corn (drained)

- 1 cup of hot water

- ½ a Massell chicken flavoured stock cube

- 2 tablespoons of roughly chopped flat leaf parsley
- 1 homemade loaf.
We used a wholemeal variety mix (check bread mixes carefully as some do contain animal products). Crust setting was set to ‘dark’ on the bread maker to allow ease of hollowing.

  

Method:

- Bake bread the day of serving to ensure freshness.  

- Once baked, gently cut off the top and slice cut portion into fingers. 

- Gently hollow out the loaf, leaving around 1cm of the crust intact.  

- Place the hollowed loaf in a baking tray. Surround with sliced bread pieces and portions of hollowed bread.

- Dissolve the half stock cube in hot water in a saucepan on low heat, then gently mix in the cream cheese, soup mix, creamed corn and baby corn. 

- Stir these ingredients over a low heat for around ten minutes, then pour into the hollowed loaf.

- Place the filled loaf in the oven on 180C for around 20 minutes or until the crust and bread fingers are lightly toasted.

- Garnish with chopped parsley and serve immediately.