Vegan olive loaf
Soft and savory cake, made without any animal products, with crumbled tofu and green and black olives. Ideal for serving as an appetizer or for a picnic.
This savory cake is egg- and dairy-free: the crumbled tofu and soy cream make it moist, while the green and black olives add character. It can be served warm or cold.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Resting10 min
- Total1 hr 10 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$4.22 $0.70 / serving Estimated price; varies by store.
- Vegetarian
- Vegan
Ingredients
people
- $0.29
- $0.12
- $0.92
- $1.18
- $0.84
- $0.84
- $0.03
Prices from US supermarkets.
Directions
- Preheat the oven to 180 °C (350 °F).
- In a large bowl, combine the flour, baking powder, cornstarch, baking soda, salt, and pepper. ≈ 4 min
- Pour the in the olive oil and soy cream, then add the crumbled tofu and the olives. ≈ 3 min
- Grease a loaf pan with vegetable shortening and flour it, then pour in the batter. ≈ 3 min
- Bake for approximately 40 minutes: the tip of a knife inserted in the center should come out dry.
- Let it cool before serving.
The bill
Vegan olive loaf
- 180 g of flour$0.29
- 3 tablespoons of cornstarch$0.12
- 150 g of crumbled tofu$0.92
- 10 cl of olive oil$1.18
- 100 g of pitted green olives$0.84
- 100 g of pitted black olives$0.84
- 1 tablespoon of baking soda$0.03
Total$4.22
that's $0.70 per person
Estimated price; varies by store.
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