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All recipes are deliciously vegan.

Muffaletta Stuffed Loaf

2 spoon difficulty rating

10-20 minutes

Serves: 4

Muffaletta Stuffed Loaf

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.


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 tapenade (blend together a jar of black olives, a few green olives, with a tbsp of capers, a clove of garlic, a few pickled onions).


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.

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