Friday, 21 July 2017

Vegan Recipe: Corn Dip Loaf

By Chris R.  

- 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.

- 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.

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