Place wet ingredients in a blender and blend to combine.

Place dry ingredients in a stand mixer with a beater attachment and combine thoroughly. Mix in the wet ingredients.

Place in a greased 9 x 9-inch casserole dish and cover with water and bay leaves.

Bake, uncovered, at 350°F for 1½ hours. Once cooled, use the beater attachment on a stand mixer to break the loaf into small pieces.

Add plant-based mayonnaise, sliced celery, sliced black olives, diced onions, and sliced dill pickles to taste and until the mixture reaches the desired consistency.

VARIATIONS

This sandwich spread is easy to customize to the taste preferences of your family. Experiment with combinations of the suggested add-ins when you mix the loaf with plant-based mayonnaise or try some new additions of your own!

PLANNING AHEAD

This sandwich spread can be frozen for 1–2 months after baking. You can also prepare it several days in advance, store it in sealed containers in the refrigerator, and mix it with plant-based mayonnaise and other additions a few hours before serving.