Spinach Cob Loaf

Details

• Author: CuisineSavvy
• Cuisine: Australian
• Course: Appetizer
• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Diet: Vegan
• Categories:#Vegan#Appetizer#Party Food

Nutritional Values

This vegan Spinach Cob Loaf is a healthier version of the classic, using plant-based mayonnaise and sour cream. It provides a good amount of fiber from the spinach and bread, but the sodium content is moderate due to the soup mix.

Nutrient	Amount	% Daily Value
Calories	250 kcal	--
Total Fat	12 g	15%
Saturated Fat	2 g	10%
Sodium	450 mg	20%
Dietary Fiber	3 g	11%
Total Sugars	2 g	--
Protein	4 g	8%

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Spinach Cob Loaf

A delicious and creamy Spinach Cob Loaf made with plant-based ingredients. Perfect for gatherings, this dish features a hearty cob loaf filled with a savory spinach dip, offering a healthier twist on a classic favorite.

Ingredients
[ ] 450g cob loaf
[ ] 250g frozen spinach, thawed
[ ] 1 medium red onion, finely chopped
[ ] 1 cup vegan mayonnaise
[ ] 250ml tub vegan sour cream
[ ] 30g packet vegan Spring vegetable soup mix

Instructions
[ ] 1. Preheat the oven to 180C (350F).
[ ] 2. Cut the top off the cob loaf and remove the bread from the inside, leaving a shell.
[ ] 3. In a bowl, combine the thawed spinach, finely chopped red onion, vegan mayonnaise, vegan sour cream, and vegan Spring vegetable soup mix.
[ ] 4. Mix well until all ingredients are combined.
[ ] 5. Fill the cob loaf shell with the spinach mixture.
[ ] 6. Place the filled cob loaf on a baking tray and bake for 25-30 minutes or until the filling is hot and the bread is crispy.
[ ] 7. Serve hot with the bread pieces and additional crackers if desired.

https://www.cuisinesavvy.com/recipe/spinach-cob-loaf