01/08/2011 Veggie Loaf with Chef Pamela

Menu: Veggie Loaf
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Veggie Loaf
  • 1/2 cup walnuts
  • 2 tablespoons canola oil
  • 1 onion, diced
  • 1 cup mushroom, cleaned and chopped
  • 2 cups veggie burgers
  • 1 cup dry whole wheat bread crumbs
  • 1/4-1/2 cup vegetable broth, as needed
  • 1/2 cup polenta
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon ground cumin
  • 3 dashes vegetarian worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 (12 once) bottle barbeque sauce
  • 1 (5 1/2 ounce) can tomato sauce
  • Salt and pepper to taste
  • 2 green bell peppers, chopped
  • 3 T Parmesan cheese
  • 1/4 teaspoon dried thyme/parsley
  • 1 cup boiled lentils
  • 1 cup boiled carrots
  • 2-3 zucchinis
  • Salt and Pepper to taste
  • Tomatoes (garnish)
Optional: Spinach and Feta cheese as a layer. Method: Preheat the oven to 375º. Grease oven tray. Roast the walnuts. Sauté vegetables 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. Press mixture into the prepared pan (adding the spinach and feta cheese in the middle), garnish with sliced tomatoes and bake for 30 min. Add tomato sauce and cook for another 10-15 min or until cooked. 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 and vegetables/salad. Cold leftover slices make a great sandwich filling.

Plate Served

Group Picture

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