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Meatless Loaf
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bring to a boil;
2 ˝ c. water
add;
1 c. bulgur wheat
1 c. instant brown rice
Cover, reduce heat to lowest setting. Stir occasionally until all water is absorbed, about 12 – 15 min. Turn off the heat the last 3 – 4 minutes to keep from scorching.
separately, chop into medium pieces, then puree’ in a food processor;
1/2 c. walnuts, pecans, or cashews
1 c. mushrooms
1 medium onion
1/2 bell pepper, approximately 1/2 c.
1 large carrot, approximately 1 c.
1/2 c. celery
NOTE: I start with these amounts as a minimum, but usually add an extra 1/2 cup or so of the carrots and mushrooms. That increases the size and moisture of the loaf, and reduce the fat and calories per serving.
Pour into a large mixing bowl and add;
2 T. soy sauce
2 T. hot sauce
1 t. black pepper
1/2 to 1 t. salt
1 to 2 t. ground sage or leaf thyme
2 T. chopped fresh or dried parsley
1 c. instant oats (uncooked)
cooked rice & bulgur wheat
Mix well. Don’t worry if it looks too dry, when the mushrooms and veggies cook, they add moisture. Pack into a sprayed loaf pan and bake at 350' for 1 hour. Let it set about 10 minutes before slicing. I prefer a glass baking dish which gives the loaf a darker crispy crust. If you like you can top with ketchup or BBQ sauce the last 15 minutes of baking time.