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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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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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