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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I used a lot of the ingredients I would use for regular meatloaf. You can add more or less of anything and it will still turn out great. Ingredients:
1 cup uncooked quinoa |
1 1/2 cups water or 1 1/2 cups vegetable broth |
3/4 cup uncooked oats |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1/2 cup water or 1/2 cup vegetable broth |
1 lb tofu, firm |
1 cup chopped onion |
1 cup carrot, grated |
1 cup celery, diced |
1/2 cup sun-dried tomato, diced |
1 cup cashews, ground |
1 cup walnuts, ground |
1 egg |
1/4 cup wheat germ |
1 teaspoon thyme |
1 tablespoon parsley |
1/2 teaspoon rosemary |
1 garlic clove |
1 tablespoon extra virgin olive oil |
salt & fresh ground pepper |
Directions:
1. Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
2. Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
3. Combine oats, garbanzo beans and water in a food processor. Process until smooth.
4. Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
5. Mold into lightly oiled loaf pan.
6. Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.
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