Bethany's Vegan Kitchen

A hollowed out loaf of bread stuffed with layers of roasted vegetables, homemade houmous and dairy free soft cheese. No need to faff around making and packaging individual sandwiches, just make this and wrap the whole thing in foil. Then simply unwrap, slice and serve at a picnic or gathering. I used homemade no added oil houmous, so I’ll include my recipe for that below

Yield; 8 servings Cook time; 30 minutes

You’ll need;

1. One aubergine (eggplant)
2. Two courgettes (zucchini)
3. One red pepper
4. One yellow pepper
5. One tablespoon of oil
6. One red onion
7. One teaspoon of white wine vinegar
8. One 400g/14oz loaf of bread
9. 6 tablespoons of houmous
10. 4 tablespoons of dairy free soft cheese

Method;

• Preheat the oven to 200°C/180°C fan assisted/350°F. Slice the aubergine and courgette into fairly thick slices, cut the peppers into fairly thick pieces too. Arrange the vegetables onto a lined baking tray, drizzle over a tablespoon of oil, then season with salt and black pepper. Cook for 30 minutes, or until the vegetables are soft. Remove from the oven and leave to cool
• While the vegetables are cooking, fry the onion. Thinly slice the red onion, and fry in a teaspoon of oil over a medium heat for around ten minutes. Once the onion is cooked deglaze the frying pan with a teaspoon of white wine vinegar, this will lift everything off the pan and give extra flavour
• Onto assembly. Carefully slice the top off the loaf of bread then remove the bread inside. Don’t remove too much, you want the shell to be thick enough. (You could use the bread to make croutons, breadcrumbs or add it to blended soup to thicken it)
• Start with a layer of houmous on the bottom, two tablespoons will suffice. Spread it evenly and place the red onion evenly on top
• Then add a layer of vegetables, top with more houmous (again two tablespoons will do). Keep adding layers of vegetables and houmous, for the middle layer (about the fourth layer) I did a layer of soft cheese instead of houmous. I also added soft cheese to the inside of the top piece of bread
• Once all the vegetables, houmous and soft cheese is used and the loaf is full replace the lid, wrap tightly in foil and pop it in the fridge. Slice up the loaf and serve chilled at picnics, barbecues or other gatherings

No Added Oil Houmous

You’ll need;

1. One 400g/14oz tin of chickpeas, drained and rinsed
2. The juice of half a lemon
3. One clove of garlic
4. One tablespoon of tahini
5. Two or three tablespoons of water
6. Salt to taste (I use one quarter of a teaspoon personally)

Method;

• Add everything into a food processor and blitz, that’s it. You might have to scrape down the sides to get it to blend evenly. Store in an airtight container in the fridge