LOADED SOURDOUGH (IMPROVED!)

This was EPIC the first time we made it so we thought we're refresh and improve it! Wedged in between each slice of this seeded sourdough loaf is a creamy mushroom, leek and Dibble Sour Cream filling. Vegan cheese is then squeezed in before it's tightly wrapped and baked. It's the warm hug we all need right now. Happy cooking!

Prep Time 20 minutes

Cook Time 50 minutes

Serves 4-6

Difficulty Easy

Ingredients 

• 1 large Sourdough loaf (we used a seeded loaf)
• 500g White Cup Mushrooms, thinly sliced
• 1 Tbsp Vegetable Oil
• 1/2 Brown Onion, diced
• 5 Garlic Cloves, thinly sliced
• 1 Cup Leek, thinly sliced
• 5 Tbsp Vegan Butter
• 1 Tbsp Salt
• 1/2 Tbsp Pepper
• 1 Tbsp Corn Starch
• 100ml Water
• 1/4 Cup Non-Dairy Milk
• 2 Tbsp Nutritional Yeast
• 1 tsp Nutmeg
• 4 Tbsp Dibble Sour Cream
• 3 Tbsp Parsley, finely chopped
• 1 Sprig of Rosemary, finely chopped
• 100g Vegan Cheese, thinly sliced with a potato peeler

Method

1. Carefully sliced the sourdough until 1cm from the base. This will keep the entire loaf as one piece. Set aside
2. In a medium pan on medium heat, dry fry the mushrooms for 4 minutes, stirring occasionally. Set aside.
3. Add the oil to the pan then the onions and cook for 2 minutes. Add the garlic and cook for 1 minute before adding in the leek. Add 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes.
4. Add the cooked mushrooms back in with 1 Tbsp vegan butter, 1/2 tsp salt, 1/4 tsp pepper and cook for 3 minutes. Set aside.
5. In a large mixing bowl, add the starch, water, non-dairy milk, nutritional yeast, 1/2 tsp salt, nutmeg, Dibble Sour Cream and whisk together. 
6. Add in the sauteed vegetables, combine thoroughly and set aside. 
7. Preheat the oven to 200°C.
8. In a small bowl, add 4 Tbsp vegan butter, 3 garlic cloves, 2 Tbsp parsley, rosemary, 1/2 salt and combine thoroughly to make a herb butter. 
9. Place 2 pieces of foil, about 60cm long, in a "PLUS" sign on the bench. Place 2 pieces of baking paper, about 60 cm long, over the foil in the same directions. Place the sourdough in the middle of the baking paper. 
10. Starting from one end, carefully open the slice and spread the herb butter on the inner surface of the slice. Repeat this until all the slices have the herb butter spread in them. 
11. Carefully spoon in the filling in between each slice.
12. Add the vegan cheese in between each slice. 
13. Staring with the vertical piece of baking paper, fold them to meet in the middle then tightly roll it up so it closes agains the top of the loaf. Wrap the horizontal piece of baking paper over the sides of the loaf. Repeat these steps for the foil so that the loaf is wrapped tightly. You can add another vertical piece of foil underneath the loaf and close it on top of the loaf if you want it wrapped more tightly.
14. Bake for 40 minutes or until the cheese melts.
15. Top with 1 Tbsp parsley
16. Enjoy!