Vegan Creamy Spinach Cob Loaf Recipe

Oh yes we did. Three words! Vegan Cob Loaf... or as I like to call it, "Creamy, delicious, cheesy, oozy, spinachy, dip in a bread hole". It is AH-MAZING! The perfect recipe for parties, lunches, Christmas or any gathering that requires you to bring something. Try it for yourself... I guarantee you will love it!

serves 10

   3 cups plant milk (such as Vitasoy Regular)
   1/2 cup corn flour
   1/2 cup vegan margarine
   1/2 cup thinly sliced onion
   4 garlic cloves, minced 
   200g baby spinach
   2 tablespoons lemon juice
   salt and pepper
   large cob loaf

1. Preheat oven to 200 degrees celsius and line a baking tray with baking paper.
2. Slice off top of cob loaf and place on tray.
3. Pull out inside of bread loaf in large chunks and place in a single layer on baking tray. Don't pull too close to the edge. 
4. Place the loaf on the baking tray with the bread chunks and bake in the oven until lightly browned. Set aside.
5. In the meantime, make the creamy spinach dip.
6. In a pot on medium to high heat, add the margarine, onion and garlic.
7. Sauté until the margarine has melted and the onion is transparent.
8. Add in the spinach and stir until coated.
9. Mix the corn flour with a dash of soy milk and stir until it forms a paste. Set aside.
10. Add the soymilk, lemon juice and salt and pepper to the pot. Stir to combine.
11. Add the corn flour paste and whisk until combined.
12. Reduce heat to low and whisk for a few more minutes or so until the dip has thickened. Be careful not to let the dip burn on the bottom of the pot.
13. Take off the heat and cool.  (The dip will thicken even more when cooled)
14. Pour the dip into the loaf. 
15. Serve warm with the crispy bread chunks. Enjoy!