Lunch | Snacks

Vegan Creamy Spinach Cob Loaf Recipe

prep time
cooking time
Recipe by Veggieful


3 cups Vitasoy Soy Milky 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 to taste

Large cob loaf


  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. Slice off top of cob loaf and place on tray. Pull out the inside of bread loaf in large chunks and place in a single layer on baking tray. Be careful not to pull too close to the edge.
  3. Place the loaf on the baking tray with the bread chunks and bake in the oven until lightly browned. Set aside.
  4. In the meantime, make the creamy spinach dip. In a pot on medium to high heat, add the margarine, onion and garlic. Sauté until the margarine has melted and the onion is transparent.
  5. Add in the spinach and stir until coated.
  6. Mix the corn flour with a dash of Vitasoy Soy Milky Regular and stir until it forms a paste. Set aside.
  7. Add the remaining Vitasoy Soy Milky Regular, lemon juice and salt and pepper to the pot. Stir to combine.
  8. Add the corn flour paste and whisk until combined.
  9. 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.
  10. Take off the heat and cool. (The dip will thicken further when cooled)
  11. Pour the dip into the loaf.
  12. Serve warm with the crispy bread chunks. Enjoy!