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  • Ready In:
  • Makes 1 loaf and 3 cups dip

A no-knead, homemade vegan bread bowl doubles as both the serving vessel and the dippers for a very flavorful, creamy vegan dip. Serve with raw vegetables as well so guests can enjoy every last bit of dip.

bread bowl

Ingredients

Bread Bowl
  • 1¼ cups unsweetened plant-based milk, divided
  • 1 cup steamed and mashed potatoes (about 1 pound)
  • 3 tablespoons lemon juice
  • 1½ cups all-purpose flour, plus more for dusting
  • 1 cup whole wheat flour
  • 1 tablespoon sodium-free baking powder
  • ½ teaspoon sodium-free baking soda
  • 1 teaspoon sea salt
  • 1 pinch ground black pepper
  • ½ tablespoon sesame seeds
Dip
  • 10–12 asparagus stalks, trimmed
  • 1½ cups unsweetened, unflavored plant-based milk
  • ⅓ cup whole wheat flour
  • 1 tablespoon red wine vinegar
  • 1 tablespoon nutritional yeast
  • 2 teaspoons finely chopped fresh rosemary
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 4 pieces sun-dried tomatoes
  • 1 (14-ounce) can hearts of palm, drained and rinsed
  • Sea salt and freshly ground black pepper

Instructions

  1. To make Bread Bowl, preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl combine 1 cup milk, mashed potatoes, and lemon juice. Mix well.
  3. In a separate bowl, combine the flours, baking powder, baking soda, salt, and pepper. Mix well.
  4. Add the wet ingredients to the dry ingredients; mix gently to combine, but do not knead. Shape the dough into a ball, then flatten it into a large disk that is 1½ inch high and 7 inches in diameter. Press into the middle of the disk to create a well. Line this well with a piece of parchment paper, and fill it with pie weight or dry beans.
  5. Brush the surface of the loaf with the remaining ¼ cup milk, and sprinkle with sesame seeds.
  6. Bake 50 to 60 minutes until brown on top.
  7. Remove bread bowl from the oven and remove the weights. Use a serrated knife to cut wedge-shaped slices into the bread bowl for easier serving, but don’t cut all the way through to the bottom.
  8. To make Dip, place the asparagus and ¼ cup of water in a skillet; cook for 5 to 7 minutes until cooked but still crunchy; do not overcook. Cool the asparagus under cold running water, and chop into ¼-inch pieces.
  9. In a saucepan, mix together the milk, flour, vinegar, nutritional yeast, rosemary, garlic powder, and onion powder. Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 to 7 minutes until the sauce thickens. Let the sauce cool down for 10 minutes.
  10. In the bowl of a food processor, pulse the sun-dried tomatoes to a coarse texture. Add hearts of palm and cooled sauce, then process into a creamy texture.
  11. Fold the asparagus into the dip, and season to taste with salt and pepper. Spoon dip into bread bowl just before serving.

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