Another Yummy Veggie Loaf Recipes

Steps:

• Mix V8, ketchup, broth, marmite, and aminos in a medium mixing bowl. Stir in TVP. Let sit about 10 minutes, or until most of the liquid is absorbed.
• Meanwhile, mix all other ingredients in another medium or large bowl. Stir in TVP mixture.
• Pack into a 9 x 5 loaf pan. Bake 35-40 minutes or until slightly browned on top. Cool about 10 minutes before slicing. Enjoy with vegan mashed potatoes and gravy. Leftovers make great sandwiches.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
• Lightly oil an 8" x 4" loaf pan.
• Fill the loaf pan with the mixture and pack well to press out any air pockets.
• Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
• Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).

Steps:

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.
• Enjoy!