Festivus Holiday Loaf
A flavorful, hearty vegan loaf perfect for your next holiday gathering. A sure crowd-pleaser even for non-vegans!
Equipment
- Baking dish (9 × 13 inches or 23 × 33 cm)
- Large mixing bowl
- Rolling Pin
Ingredients
- 2 cups 240 g chickpea flour
- 2 cups 240 g whole wheat pastry flour
- 2 cups 288 g vital wheat gluten flour
- 5 cups 1175 ml vegetable broth, divided
- 1 recipe Sun-Dried Tomato Pesto page 91
- 2 recipes Traditional Bread Dressing page 272, divided
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- In a large bowl, combine the wheat gluten and flours.
- Gradually add 2 cups (470 ml) of vegetable broth.
- Add more broth, up to 1 additional cup (235 ml), as needed to form a smooth dough ball.
- Knead the dough for 5 minutes, then cover and let rest for 20 minutes.
- Roll the rested dough on a floured surface into a 12 × 18-inch (30.
- 5 × 46 cm) rectangle.
- Spread the pesto evenly over the dough.
- Sprinkle half the bread dressing over the pesto.
- Roll the dough tightly from the short end into a loaf shape.
- Pour the remaining 2 cups (470 ml) of vegetable broth into a 9 × 13-inch (23 × 33 cm) baking dish.
- Place the loaf in the dish and scatter the remaining bread dressing around it.
- Bake for 90 minutes, basting with broth every 15 minutes.
Notes & Wine Advice
Wine Advice:
Pair with a light Pinot Noir or a medium-bodied Merlot.
Nutrition values
Calories: 290 kcal | Carbohydrates: 44 g | Protein: 15 g | Fat: 4 g | Sugar: 3 g