Vegan Loaf
Ingredients
- 2 tablespoons water, for steam-frying or 2 tablespoons broth
- 1 onion, diced,
- 1 large garlic clove, minced,
- 1 large carrot, grated, peeled and
- 2 celery ribs, diced,
- 1 cup mushroom, cleaned and chopped,
- 2 cups veggie burgers, or 2 cups veggie crumbles
- 1 cup uncooked quick oatmeal, or 1 cup oat bran
- 14-12 cup vegetable broth, as needed
- 12 cup cooked oatmeal
- 14 teaspoon thyme, dried
- 12 teaspoon sage, dried
- 1 teaspoon basil, dried
- 14 cup parsley, fresh, minced
- 14 teaspoon oregano, dried
- 14 teaspoon rosemary, dried
- 1 teaspoon cumin, ground
- 3 dashes vegetarian worcestershire sauce
- 2 tablespoons soy sauce
Directions
Preheat the oven to 350 degrees .Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the into a coarse meal using a food processor or spice/coffee grinder.
Place in a large mixing bowl and set aside.
Saute 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.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
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.
Cold leftover slices of make a great sandwich filling.