Muffaletta Stuffed Loaf

Vegan

This Muffaletta Stuffed Loaf is quite simply the best sandwich ever. Basically, you stuff a large round loaf with lots of goodies then cut into wedges. It makes a great centerpiece at a picnic or a garden lunch – or just as a treat at home.

Serves:

Time:

10 minutes

Ingredients:

Stage I
Mix together in a bowl and set aside:
1 avocado, chopped into chunks
1 large tomato, thinly sliced
1 large handful of green leaves – eg rocket or any other salad leaves of your choice
Plus ONE of these
1 pack of smoked tofu, cubed small
OR 1 pack of tempeh, cubed small
OR 1 pack of Cauldron marinated tofu pieces

Now choose between Filling A or Filling B
Filling A
1 large carrot, grated
1 large red, orange or yellow pepper, diced
Half a tin of artichoke hearts, drained and chopped into quarters
6 sun-dried tomatoes, chopped into small pieces with scissors
1 tbsp capers, rinsed and drained
4 tbsp finely chopped fresh herbs, eg basil and/or parsley
6 pitted green or black olives
Half a bunch spring onions, chopped fine
2 tbsp vinaigrette dressing – use low fat if possible

OR
Filling B
A portion of Italian Olive Salad or make a tapendade (blend together a jar of black olives, a few green olives, with a tbsp of capers, a clove of garlic, a few pickled onions).

Method:

1. If using the smoked tofu or tempeh, lightly fry whichever one you are using in a frying pan until golden brown. If using ready-cooked tofu pieces go to step 2.

2. Now make Filling A or B. Place ingredients in a bowl and mix well. If using Filling I, mix with a little vinaigrette.

3. Remove tempeh/tofu from heat and let it cool. Add it to the Stage I mixture.

4. Make a single horizontal slice through the loaf, about two thirds from the bottom with one third for a lid. Scrape out some of the bread from the bottom half and a little from the lid to make a hollow.

5. Spoon your chosen Filling into the bottom half then top with the Stage I mixture. Place bread ‘lid’ on top.

6. Eat – or even better, wrap with foil and chill for an hour or so before eating.

7. Just before serving, cut into wedges.