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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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haven't tried yet, looks good though! Ingredients:
1/2 cup water |
2 tablespoons vegetable broth |
1 onion, diced |
1 garlic clove, minced |
1 carrot, peeled and grated |
1 cup mushroom, cleaned and chopped |
2 cups textured vegetable protein |
1/2 cup oatmeal |
1/4-1/2 cup vegetable broth, as needed |
1/2 cup cooked oatmeal |
1/4 teaspoon dried thyme |
1/2 teaspoon dried sage |
1 teaspoon dried basil |
1/4 cup minced fresh parsley |
1/4 teaspoon dried oregano |
1/4 teaspoon dried rosemary |
3 dashes vegetarian worcestershire sauce |
fresh ground black pepper, to taste |
2 tablespoons soy sauce |
Directions:
1. Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
2. Grind the into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
3. Sauté any vegetables you've chosen in the water or broth for steam-frying until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
4. Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
5. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
6. Cold leftover slices of make a great sandwich filling.
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